ASIAN VERSION OF SHEPHERD'S PIE

Asian Version of Shepherd's Pie image

Adapted a shepherd's pie recipe so that it has a bit of a Asian taste to it. Something to try if you want something a little different.

Provided by KitchenManiac

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

300 g chicken thighs, deboned and cubed
1 big onion, sliced thinly
6 garlic cloves, chopped
2 tablespoons curry powder
250 g cauliflower, cut into pieces or chopped
250 g carrots, sliced
200 g button mushrooms, sliced thinly
3 tomatoes, chopped and pureed
2 tablespoons chili sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1 dash pepper
salt
1 teaspoon instant chicken bouillon granules
1 kg potato, parboiled and peeled
2 tablespoons sour cream
50 g butter
1 soft hard-boiled egg

Steps:

To make the topping: Mash the potatoes and mix in sour cream, soft boiled egg and butter.
Combine well.
Put mixture into a piping bag fitted with a star-shaped nozzle.
To make the filling: Heat about 2 tbsp oil in a wok and stir-fry (A) till onions turn limp and soft.
Add chicken meat and stir-fry well.
Add curry powder and mix well to blend.
Stir in (B), mix in pureed tomatoes and allow to simmer till vegetables are tender and the gravy is thick.
Add seasoning.
Dish out and leave aside to cool.
To make the pie: Spoon the cooled filling into an oven-proof 2.5 litre pie dish.
Pipe out the potato topping over the filling and bake the pie in an oven preheated at 200 to 210 ºC for about 25 to 30 minutes or until pie turns golden brown.

Nutrition Facts : Calories 1011.3, Fat 30.2, SaturatedFat 12.1, Cholesterol 139.6, Sodium 1291.1, Carbohydrate 152.6, Fiber 46.5, Sugar 45.4, Protein 57.9