Chicken Shepherd’s Pie

Chicken Shepherd’s Pie
Serves 4
Step 1: The chicken mince
3 tablespoons olive oil
2 bay leaves
1 piece cinnamon
1 black cardamom
2 green cardamoms
1 tablespoon cumin seeds
2 cloves
1 star anise
1 large cup chopped onions
2 tablespoons ginger garlic paste
3/4 kg chicken mince
4 tablespoons tomato purée (packet)
3 tomatoes paste
1 cup chopped carrots and peas
Heat the oil and add the fry spices. Add in 1 large cup chopped onions. Fry the onions till lightly golden add in the ginger garlic paste and cook for a further few minutes. Add the tomato purée and chicken mince. Cook till the chicken becomes white, add in the yoghurt mix and cook till oil separates from the mince.
Add in the fresh tomato purée.
Add 1 tablespoon each of soy sauce, Worcestershire sauce,ketchup,oyster sauce and vegetables.
Cover and cook on medium flame for 10 minutes.
Step 2: The yoghurt mix
To 50 grams yoghurt add 1 tablespoon of cumin powder, 1 tablespoon coriander powder, 1/3 teaspoon turmeric powder. Beat the mixture.
Step 3: The mashed potatoes
Peal 4 large potatoes and cut into equal sized pieces. Place in water and allow starch to drain for 20 minutes. Boil on high heat for 17 minutes.
Prior to mashing the potatoes add 3 tablespoons milk, 20 grams butter and mash. Add 50 grams cheddar cheese and one egg yolk and mash.
Step 4: the layering
In an oven dish layer about half an inch of the chicken mince, cover it with 1/4 cm of the mash potatoes. Use a fork to gently gauge lines on the mash, place in the oven and grill for 7-10 minutes till the mash has a light brown coating.
Enjoy.