Mini Shepherd’s Pie

Ingredients

The Potatoes

Large russet potatoes

600 g

Butter

60 g

Cream

1/4 cup

Salt

pinch

Black pepper

pinch


For the pie filling

Oil

2 tbsp

Minced chicken

600 g

Plain flour

2 tbsp

Onions, chopped

1 cup

Garlic, chopped

4 cloves

Carrot, diced

2 no

Celery, finely diced

½ stalk

Tomato puree

½ cup

Tomato paste

4 tsp

Water or chicken stock

1 cup

Worcestershire Sauce

2 tsp

Mixed dried herbs

4 tsp

Frozen mixed vegetables

½ cup

Salt and pepper

to taste


Method

  1. Preheat oven to 180°C.
  2. Peel and cut potatoes into 1 inch cubes. Boil potatoes until they are soft. Drain.
  3. Mash potatoes, add butter, cream, salt and pepper until smooth. Set aside.
  4. Heat up some oil in a frying pan. Sauté onion and garlic until fragrant. Stir in the carrots, celery and minced chicken and cook well. Add the flour and cook till combined.
  5. Add the water or stock, tomato puree, tomato paste, Worcestershire sauce and herbs, mix well. Let it simmer for 10 minutes or until the sauce is thickened slightly. Add in the frozen mixed vegetables. Season with salt and pepper. Set aside.
  6. Spoon meat mixture into individual moulds.
  7. Spread mashed potato evenly over top of mixture. Rough up the surface of the mashed potato with a fork to create small peaks.
  8. Bake for 15 - 20 minutes or until top of pie is golden. Let stand for 10 minutes before serving.

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