When it’s a cold, rainy night; you want something hearty and cozy, then why not make some chicken Shepard’s Pie.

This dish by far is on the top of my favorites list because it reminds me of my childhood. Growing up in a traditional Indian family, our diet mainly consisted of traditional Gujarti food. Every so ofen, my mom would make a “western” meal, whicht often was  Shepard’s Pie, a recipe she got from her mother.

Today I share this recipe with you!

Shepard’s Pie (Chicken) – serves 2

Ingredients

• 3-4 small potatoes, peeled, cut into chunks
• 3 tbs cream
• 1 tbs softened butter
• 1/2 lb Minced chicken
• 1 tbs coconut oil
• 1 small Onion, diced
• 6-7 Button Mushroom, stems removed, chopped
• 1/4 cup frozen corn
• 2 Cloves Garlic, minced
• 6-7 fresh Basil leaves, chopped
• 1 spring Thyme, removed from stem, chopped
• 1 red chili pepper, seeds removed, chopped
• 1 tsp cayenne pepper
• salt, to taste
• pepper, to taste

Directions

1. Preheat oven to 350F/180C
2. Boil potatoes until they become soft and can be mashed
3. Drain water, mash the potatoes
4. Add butter, cream, salt, pepper, mix and set aside
5. While potatoes are boiling, heat oil in a deep pan, sauté onions. garlic, chili pepper
6. Once onions become translucent add mushrooms and cook until juices from the mushrooms have almost dried up
7. Once juices have evaporated, turn stove to low and add mince chicken
8. Keep stirring the meat mixing it and the meat starts to brown and crumble
9. After meat had crumbled add corn, basil, thyme, cayenne pepper and cook for 3-5 minutes, until corn becomes soft; remove from heat and let cool
10. Butter or spray 2 deep ramekins or one medium size, oven safe dish
11. Fill ramekins with meat mixture until 3/4 from the top or fill the medium dish with all of the meat
12. Top with mashed potatoes and spread evenly over meat mixture
13. Put thin butter slices over the mashed potato
14. Cover with foil and bake for 15 mins
15. Broil for 5 minutes or until potato top has browned
16. Removed from oven and let cool for 5-10 mins