Hey Family! Before we say goodbye to August, I wanted to share with you at least one food post. A simple and easy-to-make Chicken Shepherd’s Pie recipe.
Last weekend, I woke up craving something I’d never eaten before. Odd, since I’ve only ever seen it be made on television. Though I’ve had chicken pot pie before, this intense craving for chicken Shepherd’s Pie was different. So, I resolved to make it for Wednesday night’s dinner. Can I tell you, this recipe is so simple and leaves so much room for personalisation, that anyone can make it. When I say anyone I truly do mean anyone!
Speaking of cravings, ladies 15 years of age and above, I need your help. Please help me help a sis of mine by filling in this survey. It’s literally 3 questions long, and will take less than 2 minutes. Click here to fill it in. Thank you!
Save for the 2 hour marinating I did for my chicken (which isn’t a must), this Chicken Shepherd’s Pie recipe takes less than an hour to cook, and contains everyday ingredients you have in your pantry.
It works great as family dish, and will fit right in with Saturday’s dinner or Sunday’s lunch. Feel free to tag me on Instagram @heartt_of_a_giver when you do make it.
I hope you fully enjoy making and eating this!
Grace & Peace to you & yours
– Xo, Jo 🌺
What you will need
For the topping
- 6 small – medium potatoes
- 1 tsp salt
- 50g baking butter (or whatever butter you have on hand)
- 1 egg
- 1 tsp crushed garlic
- ⅓ cup of milk
For the filling
- 2 large chicken breasts (alternatively, de-bone enough chicken that will fit 2 handfuls)
- 2 Tbsp Braai spice (or spice mix)
- ½ Tbsp chicken spice
- ½ Tbsp black pepper
- ½ Tbsp crushed garlic
- ½ Tbsp turmeric powder
- 1 Tbsp Mayonnaise
- 2 Tbsp oil (for the marinade)
- 4 Tbsp oil (to fry)
- ½ medium onion, diced
- 1 large carrot, finely sliced
- A handful of frozen mixed vegetables
- 4 Tbsp flour
- ⅔ cup of chicken stock (or water if you don’t have chicken stock)
1 For the topping: Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes. Drain the potatoes and add in your butter, garlic and milk while it’s still hot. Mash the potatoes until it is smooth. Leave to cool for a few minutes then mix in the egg. (Be sure not to add the egg in while the mash is still hot, as it will make the egg clump up).
2 For the filling: First, preheat your oven to 220°C. Then, in a bowl mix in all your spices, mayonnaise, garlic and oil. Mix it until it becomes a thick paste-like consistency. Add in your chicken pieces and let it sit for 10-15 minutes. If you have the time, you can prep this before hand and let it marinade for 2 hours or overnight.
3 In a heated pan or pot, add your oil, and then your diced onion until they are soft. Add in your carrots and fry together for 3-5 minutes until the carrots become tender as well. Then add in your frozen vegetables and fry for a further 2 minutes.
4 Add your marinated chicken to the pan and fry until all the chicken pieces are cooked through and slightly browned.
5 Once your chicken is cooked through. Add in your flour and stir until all the flour is coated in the oil and juices from the chicken. Then, add in your stock (or water). It will result in your chicken being coated in a light gravy before you place it in the oven dish. You’ll notice that I switched from using the pan to using a pot. The pan got a little too small for everything.
6 Place your chicken in an oven dish. Ensure that it covers the entire bottom of the dish. Then, top it with the mashed potatoes you made earlier. Cover the chicken fully so that all you see is the mash. Place it in your preheated oven for 20-25 minutes or until your mash turns a golden colour.
Once that’s done, your Chicken Shepherd’s Pie is ready to serve. Either on its own, or as an addition to rice and a salad on the side.
There you go. Easy as pie!