Chicken Shepherd's Pie

Self cooking photograph

boneless chicken	250g, strips or cubes
ginger/ garlic paste	1tsp
salt	to taste
red chilli crushed	1tsp - adjust to taste
oil	1tbsp
peas	1 cup, boiled
carrots	1 diced
green beans	1 cup, 2" chopped & boiled
fresh milk	1-1/2 cup
flour	1-1/2tbsp
grated cheese	1/2 cup
blackpepper	to taste
Mash Potatoes:
potatoes	3 large
salt & pepper	to taste
cream	1/2 cup
butter	1tbsp
Method:
Heat oil in a pan and cook chicken with garlic/ ginger paste, salt and red chilli crushed; set aside.
In another pan, melt butter and whisk in flour until smooth on a medium heat.
Gradually add milk and stir in seasonings. Bring to a boil.
Now reduce heat, cook and stir for 2 minutes or until sauce is thickened.
Now stir in cheese and mix well until melted.
Add in all vegetables and chicken, mix well and remove from heat.
Transfer to oven proof casserole coated with little butter.
Top with mashed potatoes and bake uncovered in a preheated oven at 190 C for 30 minutes.
To prepare mashed potatoes, boil potatoes over high heat until done.
Remove from heat, drain, peel and cut them in half.
Now mash with a fork or masher, even you can use a wooden spoon.
Return to low flame; stir in melted butter, cream and seasoning.
Keep stirring until the potatoes are creamy and smooth.
Serve hot.
Serves 4.
Note: You can also make this dish with any left over food, just top with mash potatoes.