How to make Chicken Shepherd’s Pie

Ingredients:
4 Tbsp Olive Oil
1 large Onion, chopped
1-2 cups diced Carrots & Peas
800g diced Chicken (you can substitute with Beef, Mutton or Pork)
1/2 cup Chicken Broth (I use 1Tbsp chicken stock with 50ml water)
1 tsp Worcestershire sauce (I use 1 soup spoon BBQ sauce)

1kg Russet Potatoes (about 4 large potatoes), peeled and quartered (I used Golden Yellow potatoes)
4 Tbsp Butter
Salt, pepper, other seasonings of choice



Place the peeled and quartered potatoes.
Add 250ml water.

Add a teaspoon of salt. Set high pressure in a Pressure Cooker for 5 minutes. (Conventional cooking will be Boiling in a pot for 20-30 minutes)

Once cooked, mash the potatoes (I use a Mash potato press). If you don't have a masher, you can use a fork.

Add 4 Tbsp Butter to the Mashed Potato. Add Black Pepper and salt to taste.


Put 4 Tbsp Olive Oil
Add chopped onions, green peas and cut carrot. Cook until tender.
Add minced Chicken (marinated with BBQ sauce) and chicken broth. (I use chicken stock added to 50ml water). Bring the broth to a simmer. Cook uncovered for 10 minutes or until not much broth is left.



Preheat oven to 200°C.

Spread the Chicken, onions, and vegetables in an even layer in a large baking dish.



Spread the mashed potatoes over the top of the minced Chicken. I use the Mash potato press again.

Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

Place baking dish in the oven and cook until browned and bubbling, about 20 minutes. If necessary, broil/grill for the last few minutes to help the surface of the mashed potatoes brown.



Remove from oven.

Serve.