Chicken Shephard’s Pie 牧羊人（鸡肉）馅饼
This quick and delicious shepherd’s pie was made with leftover roast chicken over the Christmas holiday. Traditional Shepherd’s pie originated from North England and Scotland made with ground lamb or mutton with mixed vegetables, topped with thick soft and creamy mashed potatoes. It’s a comfort hearty meal when you start digging your spoon into this savoury dish.
Preparing the chicken filling is really simple and easy, with onion, some frozen mixed vegetables and sauce thickened with plain flour. This only takes about 15 minutes to cook. If you wish you can even add button mushrooms, or celery that you have on hand. After you have boiled the potatoes to soften for about 20-25 minutes, then place all the potato ingredients into the food processor to blend them smoothly. Sounds so easy right? Then place all the ready ingredients into individual baking dishes or you can place them into aluminium paper cups. Place the the chicken filling at the bottom and pipe the creamy potato on top, then bring to bake until it forms a golden crust. Then ready to enjoy!
Chicken Shephard’s Pie ~ It’s a comfort hearty meal when you start digging your spoon into this savoury dish.
Chicken Shephard’s Pie
- 500 g cooked chicken meat diced
- 30 g butter
- 1 large onion chopped
- 100 g frozen vegetables blanch in a pot of boiling water for about 5 minutes
- 2 tbsp plain flour
- 250 ml chicken broth
- 100 ml water
- 1/2 tsp salt or to taste
- dash of pepper
Potato ingredients
- 600 g potatoes peeled
- 30 g butter
- 2 tbsp dairy whipping cream or milk
- 1 egg
- 1/2 tsp salt or to taste
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Wash potatoes and peel skin. Boil potatoes with a pinch of salt until soft and tender for about 20-25 minutes. While boiling the potatoes, cooking the chicken filling. Drain well and place soft potatoes in a food processor together with butter, whipping cream, egg and salt, blend to smooth.
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Melt butter in a frying pan over medium heat and cook onion till soft. Add chicken meat and mixed vegetables to stir fry. Sprinkle plain flour over chicken mixture and stir well.
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Mix chicken broth and water then gradually add to chicken meat mixture. Stir constantly until stock thickens. Add dash of pepper and salt to taste, mix well, off heat and set aside.
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After the potatoes softened, drain well. Place soft potatoes in a food processor together with butter, whipping cream, egg and salt, blend to smooth.
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Divide filling into baking dish to 80 percent full （or use aluminum paper cups) and set aside.
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Fill piping bag with mashed potato and pipe onto chicken filling (or just spread mashed potato over chicken filling and create pattern with a fork).
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Bake in preheated oven at 200C (fan force) for about 20 mins in the middle rack of the oven or until light golden crust. Enjoy!
Nutrition
- 500克 鸡肉，煮熟，切丁壮
- 30克 牛油 30克
- 1给 大洋葱，去皮切碎
- 100克 冷冻杂蔬（玉米青豆红萝卜 ，汆烫，沥干水分
- 2汤匙 中筋面粉
- 250克 鸡汤
- 100克 清水
- 1/2茶匙 盐或适量
- 胡椒粉，适量
- 600克 马铃薯 ，去了皮
- 30克 牛油
- 2汤匙 动物性奶油或牛奶
- 1个 全蛋
- 1/2 茶匙盐或适量
- 马铃薯洗净去皮。放入沸水中（加入少许盐）煮约20-25分钟至软。期间煮马铃薯的时候就可以把鸡馅料炒好。
- 将牛油放入热锅中至融化（中火）加入洋葱炒至软。放入鸡肉及杂蔬翻炒几下，撒上面粉翻拌均匀。
- 鸡汤和水搅匀倒入鸡肉混合物上拌匀至浓稠，加入适量胡椒粉及盐，拌匀即可熄火，盛起备用。
- 马铃薯煮软之后沥干水分，放入打碎机里和牛油，奶油，鸡蛋和盐一起打滑即可。
- 将鸡肉馅料分配到烤盘里至8分满（或用锡纸杯）。
- 搅打好的马铃薯泥装入裱花袋装好花嘴挤上花型即可（不用裱花袋，可以用刮刀将马铃薯泥抹在馅料上，然后用叉子随意刮几下纹路也可以）。
- 送进预热烤箱摄氏200度（打开热风）烤约20分钟（中层）或至表层呈现金黄色就可以出炉享用。
Source: https://www.anncoojournal.com/chicken-shephards-pie/
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