CHICKEN SHEPHERD'S PIE

Name: CHICKEN SHEPHERD'S PIE
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 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; 3 cup mashed potato powder; 55 g unsalted butter; 400 ml milk; 20 gram granted cheese; 1 tsp Knorr Hao Chi Seasoning; 1/2 tsp ground black pepper

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Total

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
3 cup mashed potato powder
55 g unsalted butter
400 ml milk
20 gram granted cheese
1 tsp Knorr Hao Chi Seasoning
1/2 tsp ground black pepper

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).