Chicken shepherd's pie

Ingredients

For Meat fillings:

• 2 tablespoons Olive oil
• 1 small Onion, peeled and diced
• 1 medium Carrot, peeled and diced
• 5 Garlic cloves, peeled and chopped
• 400 g Chicken meat, diced
• 180 g Prego Traditional Tomato sauce
• 30 g Mixed vegetables
• 10 pieces Canned button mushrooms, quartered
• 1 tablespoon Sweet Basil, chopped
• Salt and pepper

Mashed Potato Topping:

• 990 g Russet potatoes, peeled and chopped
• 30 g Salted butter
• 70 g Whole milk
• 100 g Mozzarella cheese

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Preparation

• Boil potatoes water until tender (about 20 minutes). While the potatoes are cooking, start preparing your other ingredients.
• Heat oil in a medium size saucepan over medium heat. Add garlic, onion to pan and cook for about 10 minutes.
• Add carrots and mixed vegetables to cook until they have softened. Add tomoto sauce and basil leaves to mix.
• Add in chicken and saute. Cover and cook for about 10minutes. Turn off the heat.
• Meanwhile, drain the cooked and soften potatoes. Mash them in a bowl, then add butter and milk to mix.
• Place the meat filling into an ovenproof dish. Topped it with mashed potato. Use a fork to create patterns in the potato, then sprinkle potato with cheese.
• Bake the pie in the preheat oven at 190C for about 20 minutes, or until sauce is bubbling and cheese is golden brown.
• Serve hot.