MINI SHEPPARD PIE

A delicious twist on the classic Shepherd's Pie. Recipe and they're baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast. 

These Mini Shepherd’s Pies are not only a yummy, but could be fixed anytime. They can also be frozen for a future quick meal, so you might want to make a double batch. And their size is perfect for little hands! I made a short cut version by using store bought Prego cabonara sauce and also added a sprinkle of shredded cheese to the top for added flavor and color.

300 g chicken fillet cut into cubes

2  chopped onion

1/2 teaspoon minced garlic

1 cup mix vegetables

1/2 can button mushroom

1/2 can of Prego cabonara

125 g  cream cheese

3 tablespoons butter

5-6 large potatoes, cooked and mashed 

2-4 tablespoons shredded cheese {any kind will work}

Method

Peel and cook potatoes until tender, mash with cream cheese and butter

While the potatoes are cooking, brown the chicken fillet and onion until meat is no longer pink.

Add garlic and cook for 1 minute or until tender.

Stir in Prego Cabonara Sauce, mushroon and mix vegetables cook for a while and set aside

Fill with chicken mixture in the individual aluminium

Top with a spoonful of mashed potatoes

Sprinkle with cheese

Bake at 375 degrees for 20-25 minutes

Serve immediately

Cara yang paling mudah menyediakan Sheppard Pie dan boleh didingin bekukan. Saya tidak membuat kulitnya seperti mana lazimnya dan untuk intinya pula saya cuma menggunakan sos Prego Cabonara, isi ayam mix vegetables dan cendawan. Toppingya saya gunak kentang bersama cream cheese dan cheese pamesan sebagai taburan. Memang mudah tidak renyah dan boleh dibuat segera. Sajian minuman petang mahupun sarapan pagi yang dibuat menggunakan mini aluminium foil yang mudah dijadikan bekal ke pejabat atau ke sekolah.

Next Post - White Chocolate Strawberry Muffins