Shepherd's Pie.

Ingredients A: Mashed Potato

Potatoes
Butter
Pepper
Evaporated milk

Method:
Boil the potatoes till it is soft.
Peel the skin and mash the boiled potatoes.
Add in butter, pepper and evaporated milk.
(This step sounds easy, yes? Trust me, it's not!)

NOTE: You can easily skip this tedious method by using the instant butter and herb flavored mashed potatoes.
It saves 50% of the overall preparation time. Just add hot water and pepper.
Quick and easy. Highly recommended.

I've used 35 sachets of instant mashed potatoes to make 40 pieces of shepherd’s pie.
One big packet contains 10 sachets of instant mashed potatoes.


Ingredients B: Chicken filling.

2 kg Minced chicken
Half packet Mixed vegetables
3 big Onions
20-25 pieces Garlic
Thumb-sized Ginger
1 medium can Tomato puree
1 small packet Chili paste. (Put more if you like it spicy)
Sugar and salt for seasoning

Method: Heat up the oil in a wok.
Blend the onions, garlic and ginger together.
Pour in the blended mixture and let it simmer.
Add tomato puree, chili paste and seasoning.
Add in the minced chicken and let it cook.
Add in the mixed vegetable and let it simmer for a while.

NOTE: The cooked filling should be dry.
You can lay it out on a tray or container to drain out the excess water.

Fill half of the medium-sized aluminum container with the chicken filling and press to make it even.
Then top it off with the mashed potatoes.
Use a wet spoon to even out the mashed potatoes.
Glaze it with egg yolk.
Put it in the oven and bake it until the mashed potatoes turn golden brown.

NOTE: The recipe above makes 40 pieces of Shepherds Pie as shown in the picture.

Have fun trying!

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