Spicy Chicken Shepherd's Pie with Cheesy Potato Topping

Spicy Chicken Shepherd's Pie with Cheesy Potato Topping ingredients

• 750 g Chicken mince
• 2 tbsp Oil
• 1 cup Onion (chopped)
• 1 tbsp Ginger garlic paste
• 1 tsp Black pepper
• 1 tsp Oregano
• 1 tsp Salt
• 1 tbsp Soya sauce
• 1 tsp Chilli flakes
• 4-5 tbsp SuperChef Chili Garlic Ketchup
• 1 cup Frozen peas and carrots
• 1/2 cup Chicken broth
• 1 kg Potatoes (russet or Yukon gold), peeled & quartered
• 1/2 cup Milk (warm)
• 4 tbsp Butter
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Cheddar cheese (shredded)
• 1/2 cup Mozzarella cheese (shredded)

How to make Spicy Chicken Shepherd's Pie with Cheesy Potato Topping

1. Begin by preparing the potato topping: Place the 1 kg peeled and quartered potatoes into a large pot and cover with cold water by about an inch. Add a pinch of salt to the water, bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
2. While the potatoes cook, prepare the chicken mince filling: Heat 2 tbsp oil in a large skillet or Dutch oven over medium-high heat. Add 750g chicken mince and cook, breaking it up with a spoon, until it's no longer pink and browned slightly, about 5-7 minutes. Drain any excess fat.
3. Add 1 cup chopped onion and 1 tbsp ginger garlic paste to the cooked chicken mince. Sauté for 3-4 minutes until the onion softens and becomes translucent.
4. Stir in 1 tsp black pepper, 1 tsp oregano, 1 tsp salt, 1 tbsp soya sauce, and 1 tsp chilli flakes. Mix thoroughly and cook for another 5-7 minutes, allowing the spices to meld.
5. Pour in 4-5 tbsp SuperChef Chili Garlic Ketchup and 1/2 cup chicken broth (or water). Add 1 cup frozen peas and carrots. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly and the vegetables to become tender.
6. Once the potatoes are tender, drain them thoroughly. Return the hot potatoes to the pot. Add 1/2 cup warm milk, 4 tbsp butter, 1/2 tsp salt, and 1/4 tsp black pepper. Mash until smooth and creamy.
7. Fold in 1 cup shredded cheddar cheese and 1/2 cup shredded mozzarella cheese into the mashed potatoes until just combined. Taste and adjust seasoning if needed.
8. Preheat your oven to 190°C (375°F). Transfer the cooked chicken mince filling to a 9x13 inch baking dish, spreading it evenly across the bottom.
9. Carefully spoon the cheesy mashed potato topping over the chicken mince layer, spreading it to the edges of the dish and creating an even layer. You can use a fork to create decorative peaks for extra crispiness.
10. Bake in the preheated oven for 25-30 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown. If you desire a darker crust, you may place it under the broiler for the last 2-3 minutes, watching carefully to prevent burning.
11. Remove from oven and let the Shepherd's Pie rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve.

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