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.
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!
Here are the instructions on how to make this pie!
In a skillet or Dutch oven, brown the diced chicken in some olive oil.
Transfer the chicken into a bowl. Add a little more olive oil and saute the diced onion and minced garlic for about a minute.
Add the vegetables and mushrooms – use any vegetables you have, either fresh or frozen!
Add the chicken stock.
Return the chicken to the Dutch oven, then top up with some water.
Add the herbs – I used thyme, rosemary and basil, but you can use any herb you like!
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.
Drain the potatoes in a colander before returning to the pot.
Add butter and cream (or milk).
Mash the potatoes. Season with salt and black pepper.
Set this aside.
Thicken the gravy with a corn starch slurry.
Ladle this into a casserole dish – you can make a family-size portion by using a larger casserole.
Top with the mashed potatoes.
Sprinkle on your favorite cheeses – I used Cheddar, Mozzarella, Parmesan and Gruyere – as well as freshly ground black pepper.
Bake at 200°C or about 15 minutes or until the top turns golden brown.
Serve with a salad, or as is!
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!
WORKSHOPS
Date: Saturday 4 March 2017
Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 15 April 2017
Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Thursday 2 March 2017
Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop
Time: 9.30am – 12.30pm
Venue: Butter & Bake
Tickets Link > CLICK HERE
Date: Saturday 22 April 2017
Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Wednesday 1 April 2017
Workshop: Hands on Mango Yogurt Chiffon Cake Workshop
Time: 9.00am – 11.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
Date: Saturday 8 April 2017
Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream Workshop
Time: 9.00am – 12.00pm
Venue: The Eureka Cooking Lab
Tickets Link > CLICK HERE
- 500g chicken breast, or thigh, skin removed and diced, seasoned with salt and black pepper
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1/2 red pepper, diced
- 1/2 zucchini, diced
- 1 pack (150-200g) mushroom, sliced
- 1 cup mixed frozen vegetables
- 1 cup (240ml) chicken stock
- 1 cup (240ml) water, adjust accordingly
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- 6-7 potatoes - I used Russet potatoes
- 30g unsalted butter
- 1/4 cup cream (or milk)
- Salt and black pepper, to taste
- 1/2 cup Cheddar
- 1/8 cup Parmesan
- 1/4 cup Mozzarella
- 1/2 cup Gruyere
- In a skillet or Dutch oven, brown the diced chicken in some olive oil.
- Transfer the chicken into a bowl. Add a little more olive oil and saute the diced onion and minced garlic for about a minute.
- Add the vegetables and mushrooms use any vegetables you have, either fresh or frozen!
- Add the chicken stock.
- Return the chicken to the Dutch oven, then top up with some water.
- Add the herbs – I used thyme, rosemary and basil, but you can use any herb you like!
- Cover with a lid and let this bubble for about 20 minutes so that the vegetables soften.
- Thicken the gravy with a corn starch slurry.
- Ladle this into a casserole dish – you can make a family-size portion by using a larger casserole.
- Top with the mashed potatoes.
- Sprinkle on your favorite cheeses.
- Bake at 200°C or about 15 minutes or until the top turns golden brown.
- Serve with a salad, or as is!
- 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.
- Drain the potatoes in a colander before returning to the pot.
- Add butter and cream (or milk).
- Mash the potatoes. Season with salt and black pepper. Set this aside.
- You can substitute the meat and/or vegetables with whatever you happen to have in your fridge.
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
Thanks for sharing this lovely dish Diana. I love to make shepards pie too, easy and like a one-pot meal.
Yes I so agree with you Veronica!! 🙂
Hi Diana,
When you use cream, are you referring to whipping cream, milk referring to fresh milk?
Tks & regards,
PAt
Hi Pat I use London Gold whipping cream from PH. You can also use Presidents or Springfield.
Thank you for this recipe! my family loves it and its really easy to make.
i can foresee myself coming to your page more often for inspiration.
=)
Can I know how to make in advance and keep in fridge? I worry the sauce will dry up easily
sure you can. place cling film over the the pie and keep in fridge. chill then bake before serving.
Thank you so much Diana for this recipe.
True enough it didn’t last long on the table and this recipe is a keeper.
Thank you for sharing.
Regards
Selvi
Thank you so much Selvi! xx