Shepherd's Chicken Pot Pie (VIDEO)

Shepherd's pie is a traditional Irish recipe which uses ground lamb, but you can always try a variation with minced beef/ ground turkey or ground chicken. Cottage pie in the US is similar to this and uses minced beef, the vegetables include celery and the addition of red wine. Worcestershire sauce is a key ingredient in this filling, which adds a nice flavour. I had bookmarked the recipe long back, but somehow kept postponing trying. This year I made up my mind to finish off all the bookmarked recipes first, so the list shortens a bit to add more. 

Shepherd's pie is a filling recipe that you can serve with some salad and a glass of wine. The vegetables added in the pie adds a delightful crunch along with minced meat. This pie is low in spices, and you can always add some crushed red chilli flakes to spike it, up. The mashed potato layer on top adds a enjoyable, smooth topping. I prepared this pie in ramekins, but you can always try this as a casserole dish too or can bake in a baking tray. Do give this a try and enjoy !!

Preparation time ~ 20 minutes

Cooking time ~ 15-20 minutes

Baking time ~ 20 minutes

Author ~ Julie

Serves ~ 5-6 ramekins

Ingredients

chicken boneless 250 gms

carrots 1

onion, medium-sized 1

garlic crushed 1 tsp

green peas 1/4 cup

potatoes, 4 medium-sized mashed

chicken broth 1 cup

tomato 1 small puréed

Worcestershire sauce 1tsp

chilli flakes, 1 tsp(optional)

maida(all-purpose flour) 2tbsp

*fresh rosemary 1tsp

*fresh thyme 1 tsp

pepper powder 1/2 tsp

egg 1 (yolk & white separated)

milk 2tbsp

olive oil 3 tbsp

salt to taste

Method 

• Wash the boneless chicken and add to a blender jar and mince. OR Use minced chicken from the store. 
• Heat oil in a pan and add crushed garlic. Sauté for 30 seconds and add the chopped onions. Add salt to this and sauté.
• Then add the diced carrots, sauté for 30 seconds and to this add the minced chicken. Mix well and add tomato purée.  Add chilli flakes, chopped coriander leaves (I have used instead of rosemary and thyme), Worcestershire sauce, add salt. Add all-purpose flour and give a quick stir. Then add chicken broth and cook open till the sauce thickens nicely(may take 4-5 mins). Switch off flame and leave to cool.
• Cook the potatoes in a pressure cooker for three whistles OR Peel, dice the potatoes and boil in enough water and salt until cooked. Add the potatoes to a bowl, add the egg yolk (reserve egg white for egg wash), milk and salt, mash to a smooth mixture. Add pepper powder and mix well. Keep aside.
• Now, transfer the prepared chicken-veg filling to 5-6 ramekins or use a casserole dish or oven safe bowl and flatten the top. Add the potato mixture and smoothen the top. Using a fork, add designs or pipe the potato mixture in piping bags. Brush egg wash on top.
• Pre-heat oven to 400 degrees F or 200 degrees C and place the ramekins and bake for 20-25 minutes or till the top looks slightly browned (use broil mode for 2 minutes).
• Remove from oven and cool slightly, enjoy.

 Please refer to the video below for step by step details- 

NOTES

* I have used coriander leaves instead of rosemary and thyme, as it's not easily available here. Thyme adds a distinct flavour to the pie.

* If you like the flavour of buttermilk in potatoes, use that instead of milk.

* Use cheddar or Parmesan cheese 1/4 cup to the mashed potato to make it richer, like cottage pie. I have not used. Omit adding egg then.

* For a vegetarian version, use mushroom or lentils.

* For a low-carb or keto version, use mashed cauliflower instead of mashed potatoes.

* Adding flour to the filling thickens the sauce.

* You can pipe the mashed potato mixture in piping bags for a neater appearance.

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