Wednesday 17 April 2013

Chicken Shepherd's Pie by Karen Yee

Chicken Shepherd’s Pie






Ingredients:

Chicken Filling

2 to 3 de-bone chicken thigh cut into small bite size pieces
1/2 cup Mix carrots, corn and peas (amount to your liking)
1 medium onion diced
2 cloves of garlic bruised
1 bay leave
1 tsp of dried Italian spice
½ of garlic pepper (or black pepper)
1 tsp of Dijourn Mustard
¼ cup of white wine
1 tbsp of cooking cream (or whip cream)
Corn starch with some water to thicken the sauce
1 knob of butter
Salt to taste

DIRECTIONS:

Heat up some olive oil. Stir fry the onions and garlic till fragrant.
Add the chicken and stir fry for a minute. Add the mix vegetables.
Add Italian spice, garlic pepper, bay leaf and butter and continue to stir fry.
Add white wine and dijourn mustard stir and simmer for 2 mins.
Add the cooking cream followed by corn starch mixture to thicken the cream.
Add salt to taste. Set aside to cool.

Ingredients:

Potato topping
4 medium potatoes
1 knob of butter
1 egg beaten
A pinch of salt
1to 2 tbsp of milk or cream (depending on the consistency you prefer)
Dried Parsley for garnishing


DIRECTIONS:

Skin the potatoes, cut them into chunks and boil them till they are tender. Add some salt to the water for boiling.
Drain the water, mash them well with a potatoes masher or even blender. Add the butter, egg, salt and mix well. Add milk to achieve a preferred consistency o that it is easy for spreading.
Divide the chicken filling into the baking bowls then top each with the mashed potatoes. Bake till the top turns golden and slightly brown.

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