My take on a creamy chicken & bacon shepherd’s pie
Serves 6
Ingredients
1.5kg potato
50g butter
1 large leek sliced
1 brown onion – diced
200g bacon – diced
1 cup vegetable stock
1 tbsp thyme (if you do have some fresh thyme leaves too throw these in… just because they are saaa good)
1 tsp oregano
1 tsp garlic powder
2 packs boneless chicken thighs (should be around 900g) – thinly sliced
1 tsp paprika
1 tbsp corn flour
1 cup cream
1 cup peas
120g spinach
Juice of half a lemon
250g mozzarella – grated
Instructions
Pre heat the oven to 200 fan bake.
Chop and peel the potatoes, boil for about 12 minutes until soft.
In a large oven proof pan, add the butter and let is melt over a medium heat. Add the leeks and onion. Season well. Simmer for a few minutes then add the bacon.
Stirring occasionally leave this to simmer for about 5 minutes until the leeks and onion start to soften.
Now add the thyme, oregano, garlic powder, stir well.
Next add the stock, chicken, paprika and cornflour, stirring well to make sure everything is combined. Let this bubble away for about 7-8 minutes. Now add the cream.
Mash the potatoes with some extra butter and season well. Set aside.
Add the peas, spinach and lemon juice to the chicken and stir to combine.
Now carefully spoon the mashed potato over the top of the chicken. Sprinkle the grated cheese on top and then bake for 15 – 20 mins or until the cheese is golden and the sauce is gently bubbling.
Serve and ENJOY
Note: If you don’t have an oven proof pan, transfer the chicken mix to a baking dish just before adding the potatoes, and then add the potatoes and cheese on top. I used a 30cm dish.
