Tuesday 26 February 2013

Not So Traditional Shepherds Pie

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Not So Traditional Shepherds Pie. I named it this because I used chicken instead of lamb, and I added my own mix of spices and seasonings. A traditional shepherds pie is made with lamb, whilst a cottage pie is made using beef. But the topping of both is the same: mashed potatoes!

A Simple List of Ingredients:

1. Onions
2. Garlic
3. Vegetable Oil
4. Chicken Mince
5. Salt
6. Red Chilli Powder
7. Tomato Ketchup
8. Tomato Puree
9. Dried Oregano
10. Tabasco Sauce
11. Worcestershire Sauce
12. Tomatoes
13. Frozen Peas
14. Vegetable Stock
15. Mashed Potatoes
16. Cheese

Bismillah, let's start!

Heat a few tablespoons vegetable oil in a large pan, and soften 2 chopped small onions and 2 crushed garlic cloves.

Once the onions and garlic have softened, add 1 pound chicken mince.

Cook the chicken mince by stirring and breaking it up until it is brown and cooked.

Next, add salt and red chilli powder, to taste.

Add 1 tablespoon each of tomato ketchup and tomato puree.

Add 1 teaspoon dried oregano.

Next, add 1 teaspoon Tabasco sauce, and 1 tablespoon Worcestershire Sauce.

Add 2 chopped tomatoes.

Add a handful frozen peas.

Stir everything to combine.

Add 1 pint vegetable stock.

Stir, bring to the boil and then cover and simmer on low for 30 minutes.

Leave the lid a little open to allow the steam to escape.

When it's cooked, taste for seasoning and adjust if needed.

Take a large oven dish, and add all the cooked chicken.

Top with mashed potatoes and a little Cheddar cheese.

Finally, top with sliced tomato rounds. My mum always does this when baking a Shepherds Pie.

Bake in a preheated oven at Gas Mark 5 for 40 minutes until golden brown.

Serve hot with gravy!


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