Saturday, April 21, 2012

Vals chicken shepherds pie

So this is what happens when I know what I want but I can't make up my mind.  lol.  I'm not sure what the technical difference is between a Shepherds pie and a Pot pie is other than one has a potato top and the other has a pie crust top maybe that is the difference, I guess a pot pie uses chicken pieces and a shepherds pie is ground meat (I say meat because I avoid using ground beef whenever possible).  Well I wanted ground chicken and a pie top so I think I kind of mixed it up.  For the filling I wanted to use a can of creamed corn, frozen peas and fresh baby carrots.  Our basil plant is exploding right now so I'll be using some of that too.

Boiling carrots and potatoes.

Sauté onions and garlic and cook chicken.  I cleared a little space and added some tomato paste and some basil.

After the tomato paste cooked a little I added a can of creamed corn.

Some chicken broth and some frozen peas.  Let it cook for a few minutes.  Careful not to burn the bottom.

Add in the carrots and potatoes.

Lay out in casserole dish

Lay pastry crust on top, cut some slits, and egg wash.

We were hungry and dove in before I got the finished shot.

Handful of baby carrots cut in to 1/2" pieces and parboiled
2 Red potatoes small dice and parboiled

1 1/2 Lb Ground Chicken (or what ever kind of protein you prefer)
2 cloves of garlic chopped
salt and pepper
2 tab tomato paste
Fresh Basil
Can of creamed corn
1/2 cup chicken broth
1/2 cup frozen peas
1 Puff pastry sheet
egg & water wisked for the egg wash

Parboil the carrots and potatoes.  Sauté garlic, add chicken and cook until almost not pink.  Make a well in the middle and add tomato paste and sprinkle some fresh basil on the chicken.  Let the tomato paste cook a little and then add the can of creamed corn and the chicken broth.  Add the frozen peas and stir.  let it cook for a few 3-5 minutes, careful not to burn the bottom.  Remove from heat and let it rest.  In the mean time roll out your pastry sheet to fit your dish.  I used a rectangular dish so i had to roll it quite a bit.  Pour the filling in to the dish and flatten it out.  Lay the pastry sheet on top, tuck in the edges, and cut some slits in the top and paint it with the egg wash.  Cook in a preheated oven at 350 for about 30-40 min or until its bubbling and the top is golden. Use the broiler for the last minute if you need to.  Let it cool for a few minutes before you cut in to it.  Also, I only used a crust on the top.  You can put a crust on the bottom if you like but I cooked this in a day in advance and put the crust on just before putting it in the oven for an easy dinner after work.

1 comment:

  1. This looks very tasty! I made a fisherman's pie a couple of weeks ago...if you haven't tried it and like fish and seafood you should definitely make one.