RECIPE – CHICKEN SHEPHERDS PIE

(serves 2)

Gluten Free P I   Preservative Free P

Can also be made Dairy Free P (instructions below)

Preparation time: 15 mins

Cooking Time: 1 hour

Ingredients

½ Green Bell Pepper - cut in 1mm cubes

1 Onion (small) - chopped finely

¼ Broccoli - cut in florets and blanched.

1 Carrot (medium) - cut in 1mm small cubes

1 tbsp. Sunflower or any vegetable or olive oil

4 Potatoes

50 gms Butter

Salt to taste

1 tsp. Pepper powder

250 gms Chicken Mince (kheema)

½ cup Water

Note: If buying Chicken mince much before cooking time, clean and marinate it with a little salt and pepper.

Preparation

Cut the potatoes into two halves and cook them in a pressure cooker or a large vessel until they are tender and easily mashed.

Blanch the broccoli and set aside.

Cut the vegetables in the shapes indicated along with the ingredients (also depicted in the photograph below.)

Method:

Heat a flat bottomed pan on medium flame and add a teaspoon of oil. Add the diced carrot and keep stirring for 5 minutes till they become soft. Then add the onions and bell peppers. Keep stirring. When the onions turn pink remove all the veggies in a bowl and set aside.

In the same flat bottomed pan add the chicken mince and sprinkle with salt and pepper to taste. (can eliminate adding this if already marinated) Keep stirring and mashing the mince. 

When it starts to turn slightly brown and the water has evaporated add the cooked vegetables, broccoli and half a cup of water. Taste and add some salt and pepper according to taste.

Cover and cook till most of the liquid is reduced.

As this is cooking, peel and mash the potatoes. Add the butter and a sprinkle of salt.

Switch off the gas and put all the mixture of food into a ‘ramekin’ or casserole dish, Do ensure the liquid is not floating above the mince. If it is then not to worry, you just have to remove the liquid back into the pan and further reduce it before adding it to the mince. 
Add the mashed potatoes as a thin layer on top and bake at 180⁰ for about 10-15 minutes. (Don’t forget to preheat your oven first J )

Switch the oven to grilling mode and grill for about 5-10 minutes till you get a crispy crust. Keep checking as the time depends on the oven used.

Serve Hot.

If you are not allergic to them you can also add in mushrooms when you add in the onions.

Dairy Free P This can also be made dairy free by eliminating the butter in the mashed potatoes. I’ve tried it and it tastes just as good.

Hope you like it ☺


DISCLAIMER: This blog is about my health experiences.The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with their doctor.