I decided to bake mini cottage pies for Alicia the other day, but using minced chicken in place of minced beef since I didn’t have beef on hand. And just in case you’re wondering, the potato I used was a purple one hence the violet hue instead of the usual yellow. 🙂 Hubby actually thought it was yam… lol.

Check out Alicia’s response:

• 1 red potato
• 1 purple potato
• 3 tablespoons minced chicken fillet
• 1/3 yellow onion (minced)
• 1/2 small carrot (minced)
• 2 tablespoons frozen green peas
• unsalted all-purpose herbs
• unsalted butter

• 1 tsp worcestershire sauce
• 1-2tsp oyster sauce
• 1 tsp sugar
• dash of black pepper

1. Marinate minced chicken.
2. Peel potatoes and cube them. Boil them till they are soft.
3. Mash the potatoes with about 1 tablespoon butter and a pinch of salt.
4. Heat wok and melt butter.
5. Fry the minced onion and carrot till onion is soft.
6. Add the minced chicken. Continue frying so that the chicken doesn’t clump together.
7. Add the peas when chicken is almost cooked.
8. Dish up the filling.
9. Fill the silicon mini muffin cups with the filling to about the half-way mark.
10. Add the mashed potato on top.
11. Preheat oven to 200degC.
12. Bake mini pies for 20-25min at 200degC.