Shepherd's pie with Setra chicken stew

cooking time

difficulty level

Ingredients:
2 cans of Setra chicken stew;
potatoes 700 g;
2 carrots;
1 onion;
1 clove of garlic;
water 300 ml;
0.5 tbsp of flour;
2.5 tbsp of butter;
1 egg;
a handful of green peas;
1 tsp of ground coriander;
Parmesan 100 g;
Setra salt

The recipe is provided by: команда Setra

Preparation:

1 Peel the vegetables. Chop potatoes into large chunks, dice onions, and chop carrots in flaments. Grind garlic. Mash the chicken fillet with a fork, drain the broth into a separate container.
2 Boil the potatoes in boiling salted water until ready. Pour out water and mash the potatoes. Add one and a half tablespoons of butter, coriander and salt and mix. Let it to cool slightly, then add an egg and mix again. Cover and set aside.
3 In a frying pan, heat the remaining oil, fry the onion, carrot, garlic and chicken fillet for 4 minutes.
4 Drain the excess oil from the pan. Add the flour fried in a dry pan until golden and cook for 1 minute. Add the broth and water, stir to avoid lumps, bring to a boil and cook for 3 minutes. Reduce the heat, add the green peas and simmer for 4 minutes.
5 Grate the cheese on a coarse grater. Put the mashed potatoes in a cooking bag.
6 Preheat the oven to 190°C. Put the fillet with vegetables in a baking mould, put a layer of mashed potatoes on top with a cooking bag, sprinkle with cheese and bake for 40-50 minutes.