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CHICKEN SHEPHERD'S PIE

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

31.323 g

Sodium (mg)

1834.707 mg

Vitamin A (IU)

1859.238 IU

Saturated Fat (g)

17.635 g

Energy (kcal)

710.349 kcal

Fat (g)

44.541 g

Trans Fat (g)

0.596 g

Salt (g)

4.585 g

Calcium (mg)

211.565 mg

Monounsaturated Fat (g)

16.833 g

Cholesterol (mg)

166.688 mg

Iron (mg)

3.08 mg

Vitamin C (mg)

38.551 mg

Fibre (g)

3.584 g

Sugars (g)

14.565 g

Protein (g)

38.793 g

Potassium (mg)

1192.626 mg

Total

125.293 g

7338.828 mg

7436.95 IU

70.538 g

2841.397 kcal

178.166 g

2.383 g

18.34 g

846.261 mg

67.332 g

666.75 mg

12.319 mg

154.205 mg

14.337 g

58.259 g

155.172 g

4770.504 mg

  • For Tomato chicken gravy:
  • 3 tbsp Knorr Hao Chi Seasoning
  • 650 g minced chicken
  • 2 tbsp cornflour
  • 150 g frozen mixed vegetables
  • 1 litre water
  • 3 cup whole peeled tomatoes
  • 2 tbsp Worcestershire sauce
  • 5 g dry mixed herb
  • 1 tbsp olive oil
  • 1 (For Tomato chicken gravy) Mix minced chicken with cornflour.
  • 2 Fry onions with a little oil till slight golden brown, then stir in minced chicken to cook. Mix Knorr Hao Chi All in One seasoning with the remaining ingredients. Bring it to a boil and simmer for 20mins.
  • 3 (For Mashed Potatoes) Boil milk and butter together and bring it to a simmer. Add grated cheese, Knorr Hao Chi All in One seasoning, black pepper and mashed potatoes into the milk mixture. Whisk it well.
  • 4 Scoop the cooked gravy into an oven safe bakeware, cover with mashed potato as shown. Grill in 175ºC oven until the potato turns brown and crusty (about 10 min).