I’m not fan of red meat, so I try to substitute it whenever I can. So my Shepherd’s pie today is with chicken. It took me 1 hour to have this meal ready, including the salad that goes with it and the apple crumble for dessert..all from scratch..
-2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 500g chicken breast finely diced
- 2 spring onions, finely chopped
- 2 large carrots, finely diced
- 100g of green peas
- 100g of chopped green beans
- Handful of cherry tomatoes
- 2 cloves garlic
- 2 tbsp of corn
- 1-2 tbsp Worcestershire sauce or soy sauce
- Olive oil
- Sage, thyme, parsley according to taste
- 1 tbsp tomato puree
- 500 ml chicken or vegetable stock
- 1 tbsp of cornflower
- 1kg potatoes, peeled and cut into chunks
- Nutmeg (grated or in powder)
- 50g butter
- 2 egg yolks
- Cheddar or Edam or Parmesan, for grating
Preheat the oven to 180˚C
Wash potatoes, peel them and cut them into chunks.
Cook the potatoes in boiling salted water with 1 clove of garlic until tender. Drain them then mash them or just pass them through a potato ricer. Beat the egg yolks separately then add them to the mashed potatoes, followed by about ½ of the cheese grated and a good pinch of nutmeg. Check your seasoning..
In another pan, add Worcestershire sauce or soy sauce to the chicken and cook in pan with 1 tbsp of oil until tender (5 min). Keep stirring so it does not stick.
Heat the oil in a large pan. Add in the onions, green peas, green beans and carrot then grate the garlic in as well. Add tomato and tomato puree, corn, herbs and cook for 1-2 minutes, stirring constantly. Pour in the chicken stock, bring to the boil over moderate heat and simmer until the sauce has thickened. Add 1 tbsp of cornflower at the end and 1 tbsp of grated cheese.
Incorporate the chicken at this stage to the vegetable mince.
Put the mince into the bottom of a large ovenproof dish. Layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra cheese over and season with salt and pepper. Bake in the oven for approximately 20 minutes, until golden brown.
Serve hot with a salad or sautéed vegetables.