Wanda, is this recipe something like how you made your
shepherd's pie?
how come shepherd's pie got curry powder and chilli sauce?? de??
don't rem tasting anything curry or chilli in the one i
tried....
Ingredients
300g chicken meat deboned and cubed
(A):
200g big onions, sliced
2 cloves garlic, chopped
2 tbsp curry powder
(B):
250g cauliflower, cut into pieces or chopped
250g carrots, sliced
200g button mushrooms, sliced thinly
3 tomatoes, chopped and pureed
Seasoning:
2 tbsp chilli sauce
1 tbsp oyster sauce
1/2 tsp sugar
Dash of pepper
Salt to taste
1 tsp Maggi chicken stock granules
Topping:
1kg potatoes, parboiled and peeled
2 tbsp sour cream
30g butter
Method
To make the topping: Mash the potatoes and mix in sour cream and
butter. Combine well. Put mixture into a piping bag fitted with a
star-shaped nozzle.
To make the filling: Heat about 2 tbsp oil in a wok and stir-fry
(A) till onions turn limp and soft. Add chicken meat and stir-fry
well. Add curry powder and mix well to blend.
Stir in (B), mix in pureed tomatoes and allow to simmer till
vegetables are tender and the gravy is thick. Add seasoning. Dish
out and leave aside to cool.
To make the pie: Spoon the cooled filling into an oven-proof 2.5
litre pie dish. Pipe out the potato topping over the filling and
bake the pie in an oven preheated at 200 to 210 ºC for about 25 to
30 minutes or until pie turns golden brown.
