My first dish for the New Year 2016. This is always my kids and my all-time favourite (I have done this in mini pies too), something different apart from our usual rice meals.
Shepherd pie originated in Scotland and in the north of England. Originally, it was made from chunks of meat and the name of the dish appeared in 1870s. The potatoes mixed with lots of butter and mashed smoothly to place on top of the meat mixture. Baked till the top turn lightly brown and to serve hot.
Hope that this delicious Shepherd Pie would bring me a great start for 2016 and I am able to keep my baking and cooking passion at the same time recording them in my blog to share with everyone :).
Happy baking and cooking!
- 2 large potatoes (boil and mashed)
- Some butter
- Mozzarella cheese
- 300g or 1 pack of chicken breast/legs
- 1 carrot (diced)
- 1/2 large onion (sliced)
- 1/2 can button mushroom (sliced)
- olive oil
- 1 tbsp corn flour mix with 3 tbsp of water (to thicken the gravy)
- 2 tbsp oyster sauce
- 1 tsp of Knorr seasoning
- 1 tbsp dark soya sauce
- 1 tbsp sesame oil
- 2 tbsp Parsley flakes
- some pepper
1. Add butter to mashed potatoes and leave aside.
2. Heat up pan with olive oil. Saute sliced onion till its fragrant and soft. Add diced carrots and cook for a while. Stir in the chicken, continue to cook in medium heat. Add in mushroom slices and pour in the cornflour mixture till thicken. Taste and add more seasoning to your preference. Set aside.
3. Preheat oven at 200 degree C.
4. Put fillings into aluminium cups almost 1/2 cup. Spoon mashed potatoes on top of fillings and press to level. Top it with Mozzarella Cheese.
5. Bake at 200 degree C until brown.