chicken shepherd’s pie

I wanted to cook something different last week. Something that did not involve pasta or rice.

Since we can’t really have a carb-free dinner, I decided potato was the carb to use. That meant cooking a Shepherd’s pie.

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I love making Shepherd’s pies because they are a great way to use up left-overs. And I always have some sort of left-overs, be it vegetables or meat, in the fridge.

The pies can be made in advance and placed in the oven for the cheese to melt just before serving. All in all, this is an easy-to-cook and versatile dinner!

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Here are the instructions on how to make this pie!

In a skillet or Dutch oven, brown the diced chicken in some olive oil.

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Transfer the chicken into a bowl. Add a little more olive oil and saute the diced onion and minced garlic for about a minute.

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Add the vegetables and mushrooms – use any vegetables you have, either fresh or frozen!

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Add the chicken stock. 

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Return the chicken to the Dutch oven, then top up with some water.

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Add the herbs – I used thyme, rosemary and basil, but you can use any herb you like!

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Cover with a lid and let this bubble on low heat for about 20 minutes so that the vegetables soften.

Peel and cut the potatoes into cubes. Place them in a pot and add water. Bring this to a boil and boil until the potatoes are soft. Poke them with a fork to check the done-ness.

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Drain the potatoes in a colander before returning to the pot.

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Add butter and cream (or milk). 

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Mash the potatoes. Season with salt and black pepper.

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Set this aside.

Thicken the gravy with a corn starch slurry.

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Ladle this into a casserole dish – you can make a family-size portion by using a larger casserole.

Top with the mashed potatoes.

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Sprinkle on your favorite cheeses – I used Cheddar, Mozzarella, Parmesan and Gruyere – as well as freshly ground black pepper.

IMG_5822Bake at 200°C or about 15 minutes or until the top turns golden brown.

Serve with a salad, or as is!

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This dish has everything I look for – it is great tasting, very kids-friendly, it can be made ahead, I can use up any left-overs and I can hide all sorts of vegetables inside!

Perfection in a bowl!

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Chicken Shepherd’s Pie
Serves 4
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For the filling
  1. 500g chicken breast, or thigh, skin removed and diced, seasoned with salt and black pepper
  2. 4 cloves garlic, minced
  3. 1 medium onion, diced
  4. 1/2 red pepper, diced
  5. 1/2 zucchini, diced
  6. 1 pack (150-200g) mushroom, sliced
  7. 1 cup mixed frozen vegetables
  8. 1 cup (240ml) chicken stock
  9. 1 cup (240ml) water, adjust accordingly
  10. 1 teaspoon dried basil
  11. 1 teaspoon dried thyme
  12. 1 teaspoon dried rosemary
  13. Salt and black pepper, to taste
For the mashed potatoes
  1. 6-7 potatoes - I used Russet potatoes
  2. 30g unsalted butter
  3. 1/4 cup cream (or milk)
  4. Salt and black pepper, to taste
For the topping
  1. 1/2 cup Cheddar
  2. 1/8 cup Parmesan
  3. 1/4 cup Mozzarella
  4. 1/2 cup Gruyere
For the filling
  1. In a skillet or Dutch oven, brown the diced chicken in some olive oil.
  2. Transfer the chicken into a bowl. Add a little more olive oil and saute the diced onion and minced garlic for about a minute.
  3. Add the vegetables and mushrooms use any vegetables you have, either fresh or frozen!
  4. Add the chicken stock.
  5. Return the chicken to the Dutch oven, then top up with some water.
  6. Add the herbs – I used thyme, rosemary and basil, but you can use any herb you like!
  7. Cover with a lid and let this bubble for about 20 minutes so that the vegetables soften.
  8. Thicken the gravy with a corn starch slurry.
  9. Ladle this into a casserole dish – you can make a family-size portion by using a larger casserole.
  10. Top with the mashed potatoes.
  11. Sprinkle on your favorite cheeses.
  12. Bake at 200°C or about 15 minutes or until the top turns golden brown.
  13. Serve with a salad, or as is!
For the mashed potatoes
  1. Peel and cut the potatoes into cubes. Place them in a pot and add water. Bring this to a boil and boil until the potatoes are soft. Poke them with a fork to check the done-ness.
  2. Drain the potatoes in a colander before returning to the pot.
  3. Add butter and cream (or milk).
  4. Mash the potatoes. Season with salt and black pepper. Set this aside.
Notes
  1. You can substitute the meat and/or vegetables with whatever you happen to have in your fridge.
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 *Contest ends on Wednesday, 11 March 2015, at 2359hrs. Winners will be selected via Rafflecopter, and notified via email. They have up to Friday, 13 October 2015 to respond to the notification email. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. The details of the winners will be given to The Hungry Chef who will deliver the prizes to the winners.

Links to the products I love and use in my kitchen:

Tovolo Silicone Ladle – Chilli Pepper 

Tovolo Silicone Mixing Spoon – Fuchsia

Tovolo Stainless Perforated Colander – Available in Singapore soon

Tovolo Silicone Potato Masher – Available in Singapore soon

Tovolo Scoop N’ Strain – Grey, 11.5-inch 




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