Chicken Shepherd's Pie

With some leftover vegetables of red carrot, celery and corn; and button mushrooms and chicken breast; and two potatoes... well, I end up cooking Chicken Shepherd's Pie for my lunch.

Ingredients:
For the filling: 
1/2 bowl chicken breast (skin removed, diced and seasoned with salt and black pepper)
5 pcs. button mushrooms (sliced)
1/2 medium red carrot (diced)
1 stick celery (diced)
1/4 cup corn
1/2 onion (diced)
2 garlic cloves (peeled and finely chopped) - not in the picture
1/2 cup water (add more if required during cooking)
2 tsp. chicken stock granules (to taste)
2 pcs. bay leaf

For the mashed potatoes:
2 potatoes
1/2 tbsp. unsalted butter
1 tbsp. milk
Salt and black pepper (to taste)

For the topping: Grated cheddar cheese

Methods:
For the filling:

1. In a heated pan, add some cooking oil and brown the diced chicken.  Remove into a bowl and set aside.
2. Add a little more oil and saute the diced onion and garlic for about a minute.  Add red carrot and celery, stir fry for another minute, then add mushrooms and corn.  Add water, chicken stock granules and bay leaf.  Give it a quick stir to mix and taste for correct seasoning.  Then return the chicken to the pan, stir to mix and if more water is needed, add a bit more. Cover with lid and let it simmer until the vegetables are soften.  Thicken the gravy with corn starch slurry.
3. Remove the bay leaves and ladle the filling into a casserole dish and set aside.

For the mashed potatoes:

1. Peel and cut the potatoes into cubes.  Place them in a pot and add water.  Bring this to a boil and boil until the potatoes are soft.  Use a fork to prick on the potatoes, if it is soft then it's cooked.
2. Drain the potatoes in a colander, then return it to the pot.  
3. Add butter and milk, mashed until it comes to a good consistency.
4. Season with salt and black pepper. 

To assemble:

1. Spoon the mashed potatoes over the top of the filling and spread it out.  Sprinkle grated cheddar cheese.
2. Bake  at 200 degree Celsius for about 15 minutes or until the top turns golden.
3. Remove from the oven.

Let's enjoy....

I adapted this recipe from Diana Gale of 'The Domestic Goddess Wannabe' with slight amendment to suit my cooking preference.