Chicken Shepherd’s Pie

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Mixture A

  • 60 g CAP BINTANG Corn Starch
  • 2 pieces deboned chicken leg chop
  • 2 units large eggs (Size A)
  • 8 g salt
  • 5 g ground white pepper
  • 3 g garlic powder

Mixture B – Coating flour

  • 100 g CAP BINTANG Corn Starch

Mixture C – Gravy

  • 20 g CAP BINTANG Corn Starch
  • 120 g unsalted butter (for sautéing)
  • 100 g diced yellow onion
  • 100 g white button mushroom (sliced)
  • 100 g carrots (diced)
  • 25 g garlic (minced)
  • 30 ml vinegar
  • 500 ml water
  • 1 unit chicken stock cube
  • 20 ml Worcestershire sauce
  • 2 g salt
  • 2 g ground black pepper

Mixture D – Mashed potatoes

  • 300 g Russet potatoes
  • 100 g butter
  • 100 g milk
  • 4 g salt


  • 1 litre vegetable oil
  • 100 g Parmigiano Reggiano cheese

Cooking Method

Mixture C – Prepare the gravy

  • Melt butter and lightly sauté the onions and the minced garlic until they are translucent.
  • Add carrots and mushrooms, and stir continuously until the mushroom juice starts to leak out.
  • Add in Worcestershire sauce and chicken stock cube.
  • Add in 375 ml of water or chicken stock.
  • Mix the remaining125 ml of water with 20 g of corn starch to thicken the gravy.
  • Add salt and black pepper.
  • Pour this into a casserole and set aside.

Fry chicken cubes with ingredients in mixture A and mixture B

  • Whisk all ingredients in mixture A until well combined.
  • Add the chicken cubes and massage them thoroughly.
  • Cover with cling wrap and set aside for 20 minutes.
  • Remove the chicken and coat it with a thin layer of corn starch.
  • Heat the cooking oil to 150°C and fry the chicken pieces till they are light golden colour. Drain on a wire rack for 2 minutes.
  • Line the fried chicken cubes on top of the gravy in the casserole.

Baking the chicken shepherd’s pie

  • Lightly wash and scrub the skin of the potatoes.
  • Roast them in the oven at 180°C for 40 minutes.
  • Remove the skin and mash the potatoes, passing them through a fine drum sieve.
  • In a saucepan, bring the milk and butter to a simmer. Once the butter melts, pour the mix into the sieved potatoes.
  • Mix them well.
  • Transfer the mashed potatoes into a piping bag. Pipe the prepared mash evenly to cover the chicken pieces in the casserole.
  • Once covered, shave a generous amount of Parmigiano Reggiano on top of the pie and bake it in the oven at 250°C until a brown crust is formed on top of the pie.