Chicken-shepherd's pie

Submitted by enr on 07 Jan 2009
1.5 kg potatoes
50 g butter
1 tsp salt
1 egg
4-6 chicken thigh without bone and skin
1 onion
1-2 garlic cloves
1/2 tsp thyme
1-2 tbsp tomato paste
1 tbsp soy sauce
1 cube chicken broth
2-3 tbsp butter
Chicken-shepherd's pie
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Boil the potatoes, peel and smash with the press. Add 1 tsp salt and 50 g butter. Once puree is cool, add 1 beaten egg and mix well. Chicken legs are finely chopped as previously cleaned skin. Salted and fry for about 5 minutes in preheated butter with chopped onion in small pieces. Stir periodically lightly browned. Add finely chopped garlic, thyme, tomato paste, soy sauce. Add a few tablespoons of hot water with crushed in her cube chicken broth. Boil until the water has evaporated. Chicken mixture is poured into a glass tray or in a pan and cover with mashed potatoes. Pie bake about 20-30 minutes in a preheated oven at 200 ° C until the surface is red.
1 user
07 Jan 2009


It was a very tasty dish ..Will definitely be prepared frequently. Goes to Favorites