Chicken Shepherd's Pie

My helper went for her off day on Sunday. So I had to prepare lunch for the children since we were not going to my parents-in-law house. I decided to make shepherd's pie for them. I've not tried this before, however, I figured it won't be too difficult. I searched on the web and found a rather simple recipe from Exclusively Food. I didn't followed it exactly. I used chicken instead of beef. I thought it was very much like making spagetti. I want to emphasize again, one thing about cooking is, you can add or omit ingredients to your likings or availability. It's that versatile!

Recipe for Chicken Shepherd's Pie

Ingredients for Meat fillings:
2 tbsp Olive oil
1 small Onion, peeled and diced
1 medium Carrot, peeled and diced
5 Garlic cloves, peeled and chopped
400g Chicken meat, diced
180g Prego Traditional Tomato sauce
30g Mixed vegetables
10 pcs Canned button mushrooms, quartered
1 tbsp Sweet Basil, chopped
Salt and pepper

Mashed Potato Topping:
990g Russet potatoes, peeled and chopped
30g Salted butter
70g Whole milk
100g Mozzarella cheese

Method:
1. Boil potatoes water until tender (about 20 minutes). While the potatoes are cooking, start preparing your other ingredients.
2. Heat oil in a medium size saucepan over medium heat.
3. Add garlic, onion to pan and cook for about 10 minutes.
4. Add carrots and mixed vegetables to cook until they have softened.
5. Add tomoto sauce and basil leaves to mix.
6. Add in chicken and saute. Cover and cook for about 10mins.
7. Turn off the heat.
8. Meanwhile, drain the cooked and soften potatoes.
9. Mash them in a bowl, then add butter and milk to mix.
10. Place the meat filling into an ovenproof dish.
11. Topped it with mashed potato. Use a fork to create patterns in the potato, then sprinkle potato with cheese.

12. Bake the pie in the preheat oven at 190C for about 20 minutes, or until sauce is bubbling and cheese is golden brown.
13. Serve hot.