• 500g chicken breast or thighs, minced
• 200g carrots, diced
• 150g peas
• 150g corn
• 200g onions, chopped
• 300g Sunny pasta sauce
• 600gpotatoes, peeled and chopped (for mash)
• 100g butter (for mash)
• 100ml milk (for mash)
• 50g cheese, grated (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Prepare the Chicken Filling:
In a large pan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onions and sauté until translucent.
Add the minced chicken and cook until browned.
Stir in the carrots, peas, and corn. Cook for another 5 minutes.
Pour in the Sunny pasta sauce, mix well, and let it simmer for 10-15 minutes.
Season with salt and pepper to taste.

Prepare the Mashed Potatoes:
Boil the chopped potatoes in salted water until tender (about 15-20 minutes).
Drain the water and mash the potatoes.
Add the butter and milk to the mashed potatoes, and mix until smooth. Add
more milk if needed for desired creaminess.
Season with salt and pepper.

Assemble the Shepherd’s Pie:
Preheat your oven to 180°C (350°F).
In a baking dish, spread the chicken filling evenly.
Spoon the mashed potatoes over the chicken mixture, spreading it evenly. Use a
fork to create a pattern on top

Optional: Sprinkle grated cheese over the mashed potatoes.
Bake in the preheated oven for 25-30 minutes, until the top is golden brown and
the filling is bubbling.
Let it cool for a few minutes before serving. Enjoy your homemade Chicken
Shepherd’s Pie! ❤