Saturday, 5 July 2014

(Chicken) Shepherd Pie recipe by Ronnie Chan

 'Chicken' Shepherd Pie (For 3 mini cocotte pot size)        
Ingredients A           
4 nos    Russet Potatoes       
1 Tbsp    Salted Butter       
3 Tbsp    Heavy Cream or whipping cream       
3 Tbsp    Parmesan grated cheese       
Some    Salt and grounded black Pepper       
1. Peel potatoes, cut into quarter. Place in a salted boiling water           
    for around 25mins or till it turn soft.           
2. Let the potatoes dry out for 10 mins and mash in a bowl with           
     butter, heavy cream and lots of salt and pepper.           
3. Add in parmesan cheese and continue mixing it. Test the            
    taste and add salt and pepper to own preference.           
Ingredients B           
3 Tbsp    Vegetable or peanut oil       
1 whole    White Onion (diced)       
10 pcs    Brown button mushroom (diced)       
1/2 pcs    Carrot (diced)       
1 no    Russet Potato (diced)       
2 pcs    Chicken breast (tenderise with hammer and diced)       
    Or can use chicken leg with skin and fat removed.       
Some    salt and pepper       
2 tsp    curry powder       
1 tbsp    light soy sauce       
2 tbsp    chinese wine (hua diao jiu)       
1 1/2 tbsp    Oyster sauce       
16 pcs    basil leaves (finely chopped)       
2 tsp     corn flour       
8 tbsp    water       
1 tsp    dry mixed italian herb (optional)           
1. Heat the pan with oil. (medium heat)           
2. saute the onion and carrot till fragrant.           
3. Add in the mushroom and season with salt and pepper.           
4. add in the chicken and potato, stir fry for a minute.           
5. add the curry powder and continue stir fry. Need not cook           
    thru the chicken.           
6. add in soy sauce, chinese wine and oyster sauce.           
7. add in basil leaves and stir fry till fragrant.           
8. add in the corn flour and stir fry to cook the flour.           
9. add in the water and dry herb.           
10. lower the heat. Cover with lid and let it simmer for 20mins or           
    till the potato is soft.           
Assemble and bake. (Preheat Oven 190DC)  
1. distribute the filling (B) into the cocotte or any baking dish.           
2. use the back of the spoon to press and compact the filling so           
   that there is no empty gap.           
3. top up the surface with the mashed potato (A)            
4. run a fork thru the top surface of the potato to achieve            
    scoring lines.           
5. bake in oven for 20mins on top rack. If the potato is not           
   brown enough, increase to highest heat (only top heating , off            
    the bottom heat) for another 5 mins.           
6. serve it after cooling for 5 - 10mins, cos the filling inside very           

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