Comfort food beckons with increased frequency with the onset of Winter. One of my family's favourite is Shepherd's pie. This is my cheat's version - so easy and quick to put together, maximum deliciousness and EVERYONE in my family loves it!
If you are on the search for a family meal that meets all that criteria, look no further!
Mags' Shepherd's Pie serves 4
800g chicken thigh fillets, cut into small bite sized pieces
4 cloves of garlic, cut into small bite sized pieces
1 can of Campbell's' brand chicken soup
1tbsp extra virgin olive oil
4 large handfuls of fresh spinach
4 large handfuls of frozen peas and corn
1/2 packet of Bird's eye frozen mashed potatoes
1 tbsp Butter
Grated tasty cheese
- In a sauce pan over high heat, add oil and saute garlic for 30s. Add chicken and brown it for 5 minutes. Add the chicken soup (do not add water) and simmer over low heat for 10 minutes or until chicken is cooked through.
- In a microwave bowl with lid, add peas & corn and frozen mashed potatoes. Cook for 7 minutes. When it has finished cooking, add butter and mix well.
- Time to assemble - gather 4 ramekin dishes. First, add the chicken mixture and drain as much liquid. Second, top with fresh spinach. Third, top with mashed potato and peas & corn mixture. Fourth, top with grated tasty cheese.
- Place prepared ramekins in 180C fan forced oven for 30 minutes. Serve immediately.