Not really a new recipe as it is similar to my Cottage Pie recipe but instead I've replaced it with mince chicken and added some vege for a balanced meal with a touch of crunchiness.
The verdict??? My daughter had double helping and mummy is happy as ever.
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Ingredients:-
- 750g to 900g of potatoes, peeled and cut into cubes (makes boiling them faster)
- 50g butter
- 1/4 cup of milk
- 2 tbsps oil
- 2 onions, finely chopped (medium sized)
- 2 cloves of garlic, crushed
- 500g to 700g of minced chicken
- 1/2 cup celery cut into small cubes
- 1/2 cup carrots cut into small cubes
- 1/4 cup of plain flour
- 1 1/2 cup of chicken stock
- 1/3 cup tomato paste
- 3 tsps Worcestershire sauce (you may get it from supermarkets; Maggi brand has it too)
- 1 tbsp of mustard (you may use Dijon mustard or any other commercial mustard sold in supermarkets)
- 2 tbsps of fresh chopped parsley (I used the bottled ones sold in supermarkets)
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1. Preheat oven to 180 degree Celsius and at the same time grease a ovenproof dish.
2. Boil potatoes until soft and drain well.
3. Return potatoes into a pan or saucepan and just heat up till moisture of potatoes is dried.
4. Then, add butter and mash until smooth and free of lumps and then add milk to give a firm consistency.
5. Season mash potato with salt and pepper.
6. Heat up another pan with oil; and cook garlic and onions until soft.
7. Add chicken and cook over high heat until meat is cooked and most of the liquid has evaporated; break whatever lumps with a fork. Then add the vege.
8. Add flour to the mince chicken until well combined
9. Slowly add stock and stir until it has thickened.
10. Remove from heat and add tomato paste, mustard, Worcestershire sauce and parsley.
11. Season with some salt, ground pepper and pour into the prepared greased dish.
12. Spread mash over the meat mixture and use fork to swirl and make patterns on the mash.
13. Bake for about 40 minutes or until potato turns golden.
14. After baking, leave the pie to rest for 5 minutes before serving.
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Simple and yummy...
