Name: Comfort the soul with our irresistible Chicken Chasseur Shepherd’s Pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 1kg chicken thigh fillets, trimmed, cut into 3cm pieces; 300g button mushrooms, halved; 1 medium onion, chopped; 2 bacon rashers, rind removed, chopped; 2 cloves garlic, crushed; 2 tbsp plain flour; 2 tbsp tomato paste; 1½ cups chicken stock; 400g can chopped tomatoes; 3 tsp fresh thyme leaves, plus extra to garnish; POTATO TOPPING; 1.2kg washed white potatoes, peeled, chopped; 1/3 cup milk; 50g butter, chopped

Tomato paste is an effortless way to add a rich, tomato flavour to soups, casseroles, sauces and pasta dishes.

Which is why our Chicken Chasseur Shepherd’s Pie calls for 2 tablespoons of tomato paste. Whether you’re cracking open a new jar or tub, or using some that’s already leftover, the New Idea Test Kitchen brings you ways to make the most of every last spoonful of this humble pantry staple.

If you’re anything like me, you’ve probably dug out a half-used jar or tub of tomato paste sitting at the back of the fridge. No good thing lasts forever, but I’ve got a couple of handy ways to ensure it’ll keep until your next use.

An easy trick is to pour a thin layer of olive oil over the surface of the paste before returning it covered, to the fridge – it’ll help prevent mould from forming and keeps it fresh for longer.

Another option is to spoon any leftover paste into a snap-lock bag and gently press it into portions, using your fingers, or the edge of a ruler. Lay the bag flat on a small tray and freeze it. Once frozen, you can simply break off a portion whenever a recipe calls for it.

If you want tobe efficient with this dish, you can complete steps one to three one day ahead, and keep it covered in the fridge. when you get it out, it just needs to be reheated.

Ingredients

1kg chicken thigh fillets, trimmed, cut into 3cm pieces

300g button mushrooms, halved

1 medium onion, chopped

2 bacon rashers, rind removed, chopped

2 cloves garlic, crushed

2 tbsp plain flour

2 tbsp tomato paste

1½ cups chicken stock

400g can chopped tomatoes

3 tsp fresh thyme leaves, plus extra to garnish

POTATO TOPPING

1.2kg washed white potatoes, peeled, chopped

1/3 cup milk

50g butter, chopped

Method

Step 1

Heat an oiled, flameproof casserole dish (10-cup capacity) over a medium-high heat. Cook chicken in two batches, stirring occasionally, for about 5 mins, or until golden. Remove.

Step 2

Heat same well-oiled dish, add mushrooms, onion, bacon and garlic. Cook, stirring for about 3 mins, until onion is soft.

Step 3

Add flour and paste. Cook, stirring, for 1 min. Stir in stock, tomatoes and thyme. Bring to boil. Return chicken to pan. Season with salt and pepper. Simmer, covered, stirring occasionally, for 5 mins. Uncover, simmer for a further 10 mins, or until thickened. Remove from heat.

Step 4

TOPPING: Boil potatoes in a large saucepan of water until tender. Drain. Mash until smooth. Stir in milk and butter. Season. Spoon over chicken mixture. Spray with cooking oil.

Step 5

Cook in a 200°C (fan-forced) preheated oven for about 20 mins, or until golden brown. Stand for 5 mins.

Step 6

Serve garnished with extra thyme.

Lara Carlucci Editorial Assistant

Lara is an Editorial Assistant to Managing Food Editor Karen Buckley for New Idea, New Idea Food, Woman’s Day, Take 5, and That’s Life, and an Assistant and Writer for Diabetic Living. With a Bachelor of Media (Communications & Journalism), a Bachelor of Arts, and a Bachelor of Arts and Social Sciences (Honours), she’s always nurtured a passion and love for writing in whatever form it takes, wanting to share stories that matter. Food is her second love: shaped by her Italian heritage, and the countless large family gatherings that are always comprised of wholesome, generous meals prepared by loved ones. If not around the banquet table, she’ll take every opportunity to sample Sydney’s endless supply of cuisines – having visited over 70 food joints in the last year alone!

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

Ingredients

Method

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