Shepherd's pie with chicken and cheese peanut crust

Send

A pie with chicken and potatoes under a cheese and peanut crust is prepared quickly, its ingredients are simple, because it is a classic shepherd’s pie, which was baked on a fire in camping conditions, where there was no time for culinary delights. Despite its simplicity, the dish is worthy of a festive table, as it is very tasty! You need to bring a little creativity to the design and you get a beautiful, delicious, fragrant hot to a home feast. Include such a pie in the holiday menu if you don’t have time or desire to spend the whole pre-holiday day in the kitchen.

For a shepherd’s pie, you need a narrow, deep baking dish so that the filling layer is thicker, it will be tastier. If you are not a fan of peanuts, take cashews or hazelnuts, and instead of regular hard cheese, you can sprinkle mozzarella pie.

Time for preparing: 1 hour
Servings Per Container: 6

Ingredients for Shepherd’s Chicken Pie with Cheese and Peanut Crust

650 g of chicken;
150 g of stem celery;
80 g of onions;
95 g of carrots;
500 g of potatoes;
50 ml cream;
100 g of hard cheese;
100 g peanuts;
50 g butter;
5 cherry tomatoes;
ground paprika, dried thyme, rosemary, pepper, salt;
olive oil.

A method of preparing a shepherd’s pie with chicken under a cheese and peanut crust

Cut the chicken fillet for the shepherd’s pie into thin strips, sprinkle with salt and ground paprika, pour over olive oil. We heat a tablespoon of olive oil in a pan, throw the chopped fillet, quickly fry, transfer to a plate.

Dice the stem celery, three carrots on a coarse grater. Finely chop the onion head. In the same pan in which the chicken was fried, melt 15 g of butter, add a little olive. We send vegetables to the heated oil, salt, saute for 10-12 minutes, until they become soft.

Boil the potatoes until cooked, knead, add the remaining butter, pour cream, salt to taste.

Lubricate the refractory form with olive oil, put the sautéed vegetables to the bottom. Sprinkle chicken fillet with dried thyme and rosemary, spread on vegetables.

Then we put the next layer - mashed potatoes.

We level the potato layer, it is necessary that it turns out everywhere about the same thickness.

Dip the cherry tomatoes with ponytails in olive oil, make small indentations in the potato layer, put the tomatoes in a row in the center of the form.

Fry the blanched peanuts in a dry pan, knead a rolling pin into crumbs, sprinkle potatoes on top.

We grate hard cheese on a fine grater, fill up the top with grated cheese and put the form in the oven to the middle level.

We prepare a shepherd’s pie for about 30 minutes at a temperature of 180 degrees Celsius to a golden crust.

To the table a shepherd’s pie with chicken under a cheese and peanut crust is served hot, sprinkle with fresh herbs before serving, for lovers of spicy, you can add a pod of fresh chili. Enjoy your meal!