Shepherd's Pie with Chicken and Mushrooms: Recipe

Peel potatoes, chop coarsely. Boil in salted water for 20-25 minutes. Drain the liquid from the saucepan.

Mash the potatoes to make a puree and mix with the butter.

While the potatoes are cooking, remove the fillet from the thighs and cut into small pieces along with the mushrooms. Chop the onion.

Heat vegetable oil in a frying pan over medium heat. For a few minutes, brown the chicken on all sides, salt and put on a plate.

Melt 2 tablespoons of butter there. Fry the onion and mushrooms for 2-3 minutes. Salt a little.

Add oregano flour and cook, stirring, for 1 minute more.

Pour in milk and add mustard. Stir and simmer for another 5 minutes.

Mix chicken with mushroom sauce and place in a baking dish. Spread the potatoes in an even layer on top.

Bake for about 20-25 minutes at 200°C.

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