I bet you never knew you could make a shepherds pie recipe with chicken, did you?!
Well you can!
But I hear my chef running away again! No mind, because...
Your family will be running too! To the dinner table when you present this masterpiece.
And you better believe this will be a favourite for the longest time to come! I guarantee it.
The aroma that will fill your home when you’re making this dish is incredible. The kind that memories are made from......
500g ground chicken
2 medium onions
2 medium carrots
5 - 6 medium mushrooms
1 small red pepper
1 small yellow or green pepper
3 cloves garlic
1 - 2 tablespoons of butter
5 - 6 medium yellow potatoes
2 - 3 tablespoons of sour cream
50 ml of chicken broth
salt and pepper to taste
1 tablespoon of bread crumbs
3 - 4 tablespoons of grated cheese
1 tablespoon of finely chopped parsley
Preheat oven at to 250°C/482°F.
Peel, wash and dice the onions and carrots.
Wash and dice the mushrooms, all the peppers and garlic.
In skillet on medium heat, melt the butter and sautée the onions with the mushrooms, garlic, carrots and peppers for just 2 - 3 minutes and add ground chicken. Leave on low heat while preparing the mashed potatoes.
Peel all potatoes, rinse and cut on half.
In a pot, bring water to a boil with a little salt. Add the potatoes and cook for around 20 to 25 minutes. When done, mash them and set aside.
In a bowl place ground chicken with carrots, mushrooms, garlic, and peppers.
Add sour cream and chicken broth, and season with salt and pepper. Mix everything well.
Grease a baking dish with a little oil. Sprinkle with bread crumbs.
Put all the chicken-vegetable mixture into the baking dish first. Then top it with the mashed potatoes and sprinkle with grated cheese and parsley.
Bake in the oven for 30 minutes.
Serve this shepherds pie recipe with a light green garden salad.
Ah, even my chef is running back now for this!!