Wednesday 17 April 2013

Chicken Shepherd's Pie by Karen Yee

Chicken Shepherd’s Pie


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


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.


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


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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