{Recipe: Mushroom and Chicken Shepherds Pie}

At work yesterday over lunch we were chatting over what we have for dinner and Laura was saying one of favourite dinners is a pie. I too love a pie, but the kids aren't really fans of pastry...insane, right?

{image source}

So Laura had suggested making more of a shepherds pie instead... Which reminded me of a lovely recipe that I learned at The Cookery School a number of years ago now when I took one of their classes. It's really easy to make & tastes great...

Ingredients (serves 4)

450 g mushrooms, roughly chopped

2 chicken breast fillets, chopped into cubes

1 medium onion, diced

1 spring onion, sliced

112 mL cream

4 tomatoes, deseeded and chopped

A squeeze of easy garlic (I'm lazy!)

A knob of butter

A sprig of tarragon, chopped

1 teaspoon of Bisto/vegetable stock

Mashed potato to serve (have you tried using a potato ricer for smooth mash?)

Method

Melt the butter in a pan. Sweat the onion and garlic. Add the mushrooms and sweat for another 4 minutes. Add the chicken, stock powder and cream. Cook for another 4 minutes or until the chicken pieces are cooked through. Add the tomatoes and spring onion.

To serve, put the mushroom and chicken mix at the bottom of a bowl. Add mashed potato on top. Brown in the oven or under a grill.