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
- Preheat oven to 180°C.
- Peel and cut potatoes into 1 inch cubes. Boil potatoes until they are soft. Drain.
- Mash potatoes, add butter, cream, salt and pepper until smooth. Set aside.
- 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.
- 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.
- Spoon meat mixture into individual moulds.
- Spread mashed potato evenly over top of mixture. Rough up the surface of the mashed potato with a fork to create small peaks.
- Bake for 15 – 20 minutes or until top of pie is golden. Let stand for 10 minutes before serving.
