Chicken Shepherd's Pie

Never try shepherd's pie as I don't like lamb. This time around, I turned it into chicken shepherd's pie, which is definitely more healthy and delicious. Topped with flaxseed and lots of vegetables, I couldn't resist to have second serving. Don't worry, it's not even 400kcal per serving.

Serve: 5

Difficulty: Not too tricky

Cooks in: 45 min

Ingredients:

1 big chicken breast (skinless, boneless, cut into cubes)

1 cup carrot

1 cup sweet peas

1 cup fresh sweet corn

1/2 an onion (chopped)

2 cup homemade chicken stock

1 tbsp olive oil

Topping:

4 medium potato

1/2 tspn mixed herb

1 tbsp olive oil

1 tbsp flaxseed

Himalayan pink salt, to taste

Method:

1. Peel and cut the potato into small pieces (so that it cook faster). Steam for about 20 minutes until tender.

2. Meanwhile, saute the onion with olive oil at medium heat until tender. Then add in the carrot, sweet corn and sweet pea. When soft, add the chicken and fry for a few minutes. Pour in the chicken stock, bring to simmer, then cover and cook for 15 minutes.​

3. Mash the cooked potato with olive oil, mixed herb and a pinch of salt.

4. Scoop the chicken filling into a baking tray or a overproof dish, top with the mash. You can craft any pattern you like on the mash, then sprinkle with the flaxseed. Bake for 20 min at 200°C, until the top is golden in colour and the filling is bubbling through the edges.

5. Serve hot.