Tuesday, 18 March 2014

{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?

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?)


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. 

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