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Rose Murray's Chicken Shepard's Pie
1 tsp vegetable oil 5 ml
1 onion 1
1 lb ground chicken 500 g
1 tsp all-purpose flour 15 ml
1 cup chicken stock 250 ml
2 cups frozen mixed vegetables 250 ml
1/4 cup fresh parsley 50 ml
1 tbsp ketcup 15 ml
1 tsp Worcestershire sauce 5 ml
1/4 tsp dried sage 1 ml
Salt & pepper
6 potatoes, peeled 6
1 egg 1
1/3 cup light cottage cheese 75 ml
1. In a deep 10 inch ovenproof skillet, heat oil over medium heat; cook onion, stirring occassionally for 3 minutes or until soften.
2.Add chicken; cook, breaking up with a back of a spoon for 5 to 7 minutes or until no longer pink.
3. Sprinkle with flour; cook, stirring for 1 minute.
4. Gradually stir in stock; cook, stirring until thicken.
5. Stir in vegetables, parsley, ketcup, Worchestershire sauce abd sage; bring to a boil. Reduce heat and simmer for 5 minutes. Season with salt and pepper to taste.
6. Meanwhile in a saucepan of boiling water, cook potatoes, covered, over medium-high heat for 15-20 minutes or until tender; drain and return to pot.
7. Using a potato masher, mash until smooth. Beat in egg and cottage cheese; season with salt and pepper to taste.
8. Spoon over chicken mixture. Place pan intom third of oven and broil for 7 to 8 minutes or until potatoes are golden. Makes 4 servings.
yuMmmmmmmmmmm
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