Recipe - Chicken Shepherd's Pie

 

·         2 tablespoons olive oil

·         2 onions

·         2 cloves garlic

·         1kg chicken mince

·         2 tablespoons plain flour

·         2 tablespoons tomato paste

·         1 stick celery, diced

·         1 thin carrot, diced

·         1 cup chicken stock

·         2 tablespoons Worcestershire sauce

·         1 bay leaf

·         2 tablespoons chutney

·         2 cups tomato passata

·         1 tsp dried oregano

·         Sea salt and freshly ground black pepper

·         ½ cup flat leaf parsley, chopped

·         tasty and parmesan cheese

·         1 kg small waxy potatoes

·         80g butter

·         150ml warmed milk

 

Method

1.       Heat oil in a large non-stick frying pan or saucepan, on a medium heat and cook onions until are almost softened

2.       Add garlic for about 2 minutes until onions and garlic are soft

3.       Add chicken mix and cook, stirring, breaking up the mince until browned.

4.       Add flour and tomato paste and cook stirring occasionally for 2-3 minutes.

5.       Add sliced celery and carrots and cook for 2 minutes

6.       Add stock, Worcestershire sauce, bay leaf, chutney, passata, dried oregano

7.       Bring mixture to the boil then reduce heat and simmer, stirring occasionally, for about 45 minutes or until sauce has thickened.

8.       Stir through parsley

9.       Season to taste with salt and pepper. Set aside.

10.   Peel potatoes and cut into 2.5cm pieces. Rinse potatoes under running water until water runs clear. Place potatoes into a large saucepan and cover with cold water and some salt. Cover and bring to the boil over a high heat. Once boiling remove lid and cook for about 20-25 minutes or until potatoes are tender and a skewer can be inserted easily. Drain potatoes well.

11.   Place potatoes back into the dry saucepan and gently shake the potatoes in the saucepan over a low heat for 1 -2 minutes to remove excess moisture. Remove from heat. Transfer potatoes to a straight sided bowl or mash in saucepan.

12.   Mash potatoes until smooth.

13.   Stir through the butter and warm milk. Season to taste.

14.   Spoon pie mixture into an oven proof serving dish and top with potatoes.

15.   Sprinkle a combo of tasty and parmesan cheese over the top

16.   Bake in moderately hot oven (200°C) for 20 minutes or until golden.