Wednesday, September 14, 2016

Curry Shepherd's Pie

Star Q

My daughter was feeling under the weather the other day.  She is quite picky with the food that we prepare at home and she is even more so when she is not feeling well.  She didn't really have to tell what she wanted to eat.  I just knew.

I though of preparing Shepherd's Pie but decided against the traditional tomatoey gravy of the filling.  I felt that there is too many dishes with tomatoes like Bolognese and even our local sweet and sour dishes.

So, I decided to give a local twist, or rather a Malaysian twist, to this typical English dish.  I felt perhaps giving the filling a curry flavour would be just what my patient needed.

  • 4 pieces chicken thigh, cut into cubes
  • 1 onion, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 2 tbs meat curry powder
  • 2 tbs chopped tomatoes
  • 3 tbs butter
  • 1/2 kg potatoes, boiled until fork tender, drained
  • 1/2 cup full cream milk
  • 1/2 cup grated Mozzarella 
  • 1/2 cup grated Parmesan
  • Salt & pepper to taste

In a pan, heat the butter and saute the onion and garlic until translucent.  Stir in the curry powder for a minute then add in the chicken cubes and the carrots.  Next add in the tomatoes.  Simmer until the chicken cubes are cooked.  If the mixture seem too dry add a bit of water.  Season with salt and pepper.  Dish out into an 8 x 8 casserole. 

Preheat oven to 180 C.  While still hot, mash the potatoes with the cream and Mozzarella along with half a teaspoon of salt and pepper each.  Dollop spoonfuls of the mash potato onto the chicken mixture and smooth the surface with the back of a spoon.  Sprinkle the top evenly with Parmesan.

Bake for about 35 minutes until top is golden.  Serve immediately or warm.

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