I love cooking and experimenting during the weekends, but I don’t really enjoy the cleaning up that comes after that. Although now I have help in the cleaning part, I still enjoy putting together one-pot (or in this case, one dish) meals – and watch the contents disappear within minutes!
This Chicken Shepherd’s Pie dish is a big hit in my home, and what I love about it is that it’s so easy to put together and the Little Miss does not take too long to finish up her meal.
Check out the step-by-step instructions for the Chicken Shepherd’s Pie dish:
Note: The timing for cooking some ingredients may be quite vague, as I did not keep track of the time. I just went with the flow 🙂
For this you will need:
1 packet chicken breast, sliced
1 packet bacon, diced
3 carrots, cut in chunks
2 celery stalks, cut in chunks
1 packet Shitake mushrooms, cut in halves
1 onion, cut in chunks
1 cup milk
1 tablespoon butter
1/2 bowl green peas
Light soya sauce
Salt and pepper to taste
- Marinate chicken breast with a tablespoon on light soya sauce, pepper and a dash of sesame oil. Leave it aside for at least 30 mins.
- Boil potatoes until cooked. Peel the skin and mash it up. Mix in butter, milk and salt and pepper to taste. Set aside.
- Boil the frozen peas for 10 minutes or so. Scoop it into a bowl and mash.
- In a frying pan, brown the chicken breast with some olive oil. Scoop into a bowl and set aside.
- Brown bacon until it is crispy. Scoop into a bowl and set aside.
- Add some olive oil to the pan and brown the onion.
- Throw in the celery, carrot and mushrooms.
- Pour in about 250ml water and add a tablespoon (or less) of oyster sauce and light soya sauce plus a dash of pepper.
- Add in the browned chicken breast and crispy bacon.
- Cover the lid and let it simmer for a while.
- Mix cornstarch with a bit of water in a bowl, and pour into the pan to thicken the gravy. Let it simmer for a bit more, until you can smell the aroma. Remove the pan from the heat.
- Take an oven dish of your choice, and rub a bit of butter on the surface.
- Pour in the chicken and vegetables from the pan into the oven dish.
- Spread the mashed peas on top of the chicken and vegetables.
- Lastly, spread the mashed potatoes on top of the mashed peas. Use a fork to “draw” lines on the top – so it’ll turn out nice when it’s cooked 🙂
- Cook in the oven at 200C for 20-30 minutes, or until the top is a nice golden brown
- Instead of simmering your chicken and vegetables in water, you can opt for chicken stock. But if you choose to go this route, you can omit the seasoning when cooking – or your dish will turn out VERY salty!
- If your little ones are a big fan of cheese (like the hubby and toddler!), you can mix in some shredded cheddar into the mashed potatoes and sprinkle some on the top after layering all ingredients in your oven dish – for good measure.
- If you’ve got kids who hate veggies, you can boil the carrots first and mash them up. Then layer together with the mashed peas. This dish is perfect for hiding veggies from your picky eaters.
- This recipe goes well with other meats like minced beef or even minced pork. Just make sure to marinate the meat well before cooking.
- To make this dish baby-friendly, here’s what you can do: Use minced chicken instead of sliced chicken breast, boil and mash the carrots and layer with the mashed peas, REDUCE the salt and seasoning – or omit it altogether!