This quick and delicious shepherd's pie was made with leftover roast chicken over the Christmas holiday. It's a comfort hearty meal when you start digging your spoon into this savoury dish.
Author Ann Low
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr
Course One Dish Meal, Snack
Cuisine British
Difficulty Easy
Servings 3
Ingredients
500gcooked chicken meat - diced
30gbutter
1largeonion - chopped
100gfrozen vegetables - blanch in a pot of boiling water for about 5 minutes
2tbspplain flour
250mlchicken broth
100mlwater
1/2tspsalt - or to taste
dash of pepper
Potato ingredients
600gpotatoes - peeled
30gbutter
2tbspdairy whipping cream - or milk
1egg
1/2tspsalt - or to taste
Instructions
Wash potatoes and peel skin. Boil potatoes with a pinch of salt until soft and tender for about 20-25 minutes. While boiling the potatoes, cooking the chicken filling. Drain well and place soft potatoes in a food processor together with butter, whipping cream, egg and salt, blend to smooth.
Melt butter in a frying pan over medium heat and cook onion till soft. Add chicken meat and mixed vegetables to stir fry. Sprinkle plain flour over chicken mixture and stir well.
Mix chicken broth and water then gradually add to chicken meat mixture. Stir constantly until stock thickens. Add dash of pepper and salt to taste, mix well, off heat and set aside.
After the potatoes softened, drain well. Place soft potatoes in a food processor together with butter, whipping cream, egg and salt, blend to smooth.
Divide filling into baking dish to 80 percent full (or use aluminum paper cups) and set aside.
Fill piping bag with mashed potato and pipe onto chicken filling (or just spread mashed potato over chicken filling and create pattern with a fork).
Bake in preheated oven at 200C (fan force) for about 20 mins in the middle rack of the oven or until light golden crust. Enjoy!