Shepherd’s Pie Recipe | Bake With An Expert | Chef Saad Ahmed | 10 October 2022 | Masala Tv Recipes

Method
Make the meat filling.
• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
• Add the chicken mince to the skillet and break it apart with a wooden spoon. Add the mixed herbs salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
• Add the worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
• Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
• Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
• Set the meat mixture aside. Preheat oven to 400 degrees f.
Make the potato topping.
• Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
• Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
• Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
• Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole.
• Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
• If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** cool for 15 minutes before serving.
Notes
*if you can’t find frozen mixed peas and carrots, you could use ½ cup frozen peas and ½ cup frozen sliced carrots.
**bake at 400° f. Start preheating the oven after you make the meat mixture.

Method
• Preheat oven to 160c/320f. Grease and line the base only of a 23cm / 9″ tart tin
• With a loose base. (or a spring form pan of a similar size)
• Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a zip lock bag and rolling pin.
• Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
• Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth. For ganache