Chicken Shepherd’s Pie
Chicken Shepherd’s Tart brings back fond memories of lazy Sundays with the family. Bake up some nostalgia with the perfect comfort food that works wonders with savoury chicken and a good potato mix.
Ingredients
Filling
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Butter, unsalted 50 g
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Onion, diced 100 g
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Carrots, diced 100 g
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Leek, diced 100 g
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Chicken, minced 500 g
Chicken Gravy
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Water 400 ml
Mashed Potato
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Salt 4 g
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Water 300 ml
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UHT Milk 200 ml
Before Serving
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Short Crust Pastry, 8 inch diameter, Par-Baked 1 pc
Preparation
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Filling
- Heat up pan, melt butter, sweat onion, carrot and leek till light brown.
- Add in minced chicken and sauté well.
- Set aside for later use.
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Chicken Gravy
- Heat up water in stock pot.
- Slowly whisk in Chicken Gravy Mix.
- Bring to boil and simmer for 5mins.
- Fold in filling to chicken gravy.
- Set aside for later use.
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Mashed Potato
- Heat up water, milk and salt in a pot.
- Add in Mashed Potato Mix and cook it at low heat.
- Stir till smooth.
- Set aside for later use.
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Before Serving
- Fill par baked short crust pastry with chicken filling, pipe mashed potato on top of filling.
- Baked tarts in a preheated oven at 180°C for 7mins till light brown crust is formed.
- Ready to serve.
