Chicken Shepherd'S Pie - cooking recipe

Ingredients

Bottom of the pan
200 g shortcrust pastry dough, frozen ready made (equals to 1 sheet, please defrosted)
Gravy filling
2 tablespoons olive oil
1 onion, chopped
1 carrot, thinly sliced
1 celery rib, thinly sliced
1 (260 g) can mushrooms, sliced in butter sauce
1/2 cup English pea, tiny variety if frozen defrosted
1 garlic clove, chopped
1 tablespoon Worcestershire sauce
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1/4 teaspoon fresh thyme, crumbled leaf
1 dash marjoram
2 cups cooked chicken, shredded
salt and pepper
Topping Mash potato
230 g potatoes (floury variety)
1/8 teaspoon salt
1/3 cup milk
20 g butter
1/8 teaspoon nutmeg

Preparation

Preheat oven to 180\u00b0C / 350\u00b0F.
To make mash potato: Boil the potatoes in salted water, drain, add milk gradually, butter, season with pinch of nutmeg and mash (The mash needs to be lightened to prevent it from sinking into the meat) Set aside.
To make the filling: In a large pan set over low heat, add oil and heat the oil until sizzling. Add the onions, carrots, celery, peas and garlic. Saute until the onions are transparent and the carrots begin to soften, about 10 minutes.
Remove from the heat and stir in the mushrooms in butter sauce, Worcestershire sauce, rosemary, sage, thyme, marjoram, shredded chicken and salt & pepper to taste. Allow to cool.
Place the shortbread pastry into a pie tin. Don't cut the pastry yet, pour over cooled chicken filling, remove excess pastry by cutting the edge set aside.
Spread your mash potato over chicken filling and scored with a fork or you can use an icing kit.
Bake for 30 to 40 minutes or until the topping is golden and the sauce is hot and bubbly.
Allow to cool for 15 minutes before serving.