Chicken shepherd's pie

Main Dish
5 servings
15 min
65 min
Very Easy


Number of serving: 5

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


  • 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.


Chicken Shepherd's Pie, photo 1
Chicken Shepherd's Pie, photo 2


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