Chicken shepherds pie
Prep:
30 mins
Cook:
60 mins
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
Preheat the oven to 160ºC / 325ºF / Gas Mark 3.
In a medium saucepan boil Yukon gold potatoes until soft and drain.
Mash potatoes with butter and milk; set aside.
In a small pan of boiling water blanch carrots until tender and set aside.
Heat olive oil in large skillet over medium high heat.
Sauté onions, garlic and mushrooms until softened and lightly browned.
Add chicken stock to skillet and heat mixture until stock is simmering.
In small bowl stir together the cornstarch and water until there are no lumps.
Pour cornstarch mixture into the simmering stock mixture and stir until the sauce thickens.
Add blanched carrots, frozen peas, cooked chicken and thyme to skillet and stir to combine.
Season to taste.
Spoon the chicken mixture into large deep baking dish.
Top with mashed potatoes taking care to completely cover the chicken mixture.
Score top with a fork and sprinkle with parmesan.
Bake shepherd’s pie until potatoes are browned, approximately 45 minutes.
Serve.
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
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