Chicken shepherd's pie

Name: Chicken shepherd's pie
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 5
Cuisine: En
Ingredients: 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; 990 g Russet potatoes, peeled and chopped; 30 g Salted butter; 70 g Whole milk; 100 g Mozzarella cheese

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Main Dish

Very Easy

1 h 20 m

Preparation

Preparation15 min

Cook time1 h 5 m

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.