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Quick Shepherd's Pie
Quick Shepherd's Pie

There are lots of sources of information on cooking. Some information is geared towards experienced cooks and not for the typical person. It can be confusing to wade through all of the available info. Thankfully, this Quick Shepherd's Pie recipe is easy to do and will provide you some wonderful tips. They will certainly benefit any individual, also a novice. You can have Quick Shepherd's Pie using 11 ingredients and 12 steps. Here is how you cook it.

To get started with this recipe, we must first prepare a few components. To cook Quick Shepherd's Pie you only need 11 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Quick Shepherd's Pie:
  1. Take 3 Potatoes (big)
  2. You need 500 grams Chicken Breasts
  3. Take 100 grams Peas
  4. You need 2 Tomatoes (medium)
  5. Prepare 3 sliced cheese
  6. Provide Salt
  7. Use Red Chilli Powder
  8. Use 6 Garlic Cloves (diced)
  9. You need to prepare 2 tsp Olive Oil
  10. Prepare 6 Pepper Cloves (diced)
  11. Use 50 Butter
Short Tips:

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Instructions to make Quick Shepherd's Pie:
  1. Boil potatoes (put a pinch of salt in the water while boiling)
  2. Boil and shred the chicken (add a little salt)
  3. Boil peas
  4. Chop tomatoes
  5. Add olive oil to a skillet
  6. Add tomatoes, salt (enough to make the tomatoes soft), peas.
  7. Let the peas cook till medium soft, mash them a little and keep aside.
  8. Marinate the boiled chicken in red chilli powder, salt, pepper powder, garlic paste. Put it in the fridge for as long as you want (I left it for 4 hours)
  9. Mash the potatoes with some butter
  10. Grease the insides of a microwave safe bowl with butter
  11. Place the peas mixture at the bottom, layer it with the chicken marinade, top it off with the mashed potatoes. Then place the cheese slices.
  12. Place the bowl in the microwave and use the baked potato setting to cook. If you don't have that setting don't worry, just cook it on convection for 5-7 minutes or u til the cheese starts to brown.

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