Chicken shepherds pie
3 large floury potatoes, peeled and cut in half
30g butter
125ml milk
2 medium carrots, peeled and cut into thin disks
10ml olive oil
1 medium sweet onion, chopped fine
1 clove garlic, minced
150g button mushrooms, cleaned and cut in quarters
350g frozen peas
500ml chicken stock
15g cornstarch
45ml water
1 small bunch fresh thyme, minced
750g cooked chicken, cut into medium chunks
Salt and pepper to taste
100g parmesan cheese
Serves
8
Preparation Time
30 minutes
Cooking Time
60 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner, Easy Recipes, Family Dinners, Pies
Special Info
Gluten free, Nut free
Level of Difficulty
Easy