Shepherd's Pie

Made this simple pie, sometimes referred to as a 'peasant dish' ..... easy, just pile up mashed potatoes over a bed of cooked meat and vegetables, leftovers also can be put to good use.  But, mine is not from leftover meat, or leftover mashed potatoes,  all freshly  cooked  specially for this pie, and with a touch of Oriental flavour.

Chicken fillet with carrot and green peas in a casserole dish, prefer it moist with more gravy.

Mashed potaotes on top of the meat and veggie mixture

After roughing up the mashed potatoes by scratching it with a fork, apply egg glaze over it.

Freshly baked Shepherd's Pie, oozing with gravy from the filling  ...... mmmm

The gravy blends well with the mashed potatoes

Serve it  hot  ..........  Enjoy !

Recipe for Shepherd's Pie

Ingredients

350 gm chicken fillet - diced

1 kg Russet potatoes

80 gm carrot - diced

230 gm green peas (canned)

3 pips garlic, chopped

2 onions, chopped

1.1/2 Tbsp cornflour + 4 Tbsp of water

4 Tbsp or more soymilk

1 egg lightly beaten with a pinch of salt for glazing

Seasoning for chicken fillet

1 Tbsp oyster sauce

1 tsp salt

1 tsp sugar

1 tsp light soya sauce

1 tsp dark soya sauce

2 tsp cornflour

Some freshly ground pepper

Marinate the chicken fillet with the above seasoning for about an hour or more.

Preparation

Scrub the potatoes, boil them in a pot of water with 2 tsp salt

once soft, drain off water, set aside to cool

Saute the chopped garlic with some oil

add in chopped onions,

seasoned chicken meat, stir-fry

Add in 3/4 cup water

toss in the diced carrot

Thicken the gravy with cornflour mixture

Toss in the green peas

Add salt to taste

Scoop up this meat mixture onto a casserole dish

Peel off the skin of the cooled potatoes,

mash them up, add in 4 Tbsp soymilk,

pepper, salt, mash till smooth

Spoon them over the meat mixture,

rough up the mashed potatoes, scratch with a fork

Apply egg glaze

Bake in a preheated oven @ 220 deg C

for about 20 to 25 mins. until golden brown

Serve hot