Shepherd Pie in Ramekin

My easy-to-make Shepherd Pie recipe. I love it with Mozzarella cheese, always enjoy to see the chewy cheese pulling out using a fork. After baking this, I couldn't wait to record this down as I have managed to keep this recipe to minimal but the result is so good.

Don't they look lovely in ramekins?

 Ingredients
1 russet potato (chop into small cubes)
Season with Salt & Butter

100g chicken pieces (I used thigh meat)
Season with Salt & Pepper

1/4 carrot (chop finely)
1 slice of yellow onion (chop finely)
50ml chicken stock
1 tsp corn starch
1 tsp Worcestershire sauce
Mozzarella cheese
Cherry tomato (optional)
Black pepper (optional)

Methods

8. Add fillings into ramekins

1. Season the chicken pieces with salt & pepper for about 15-20mins.

2. Boil the potato cubes in a pot of water until soften.

3. Drain away the water and mash the potato with a fork, season with salt and butter to taste. Set aside.

4. Heat a little oil in a pan, sauté onion till fragrant. Add in carrots and cook for a min. Next add in chicken pieces and fry till cooked.

5. Pour in the chicken stock, cover lid and simmer until vegetables soften.

6. Add the corn starch to thicken the sauce, add Worcestershire sauce.

9. Sprinkle with cheese

7. Pre-heat oven to 200 degree for 20mins.

8. Prepare 2 ramekins and split the chicken and vegetables into 2 portions.

9. Sprinkle generously with Mozzarella cheese.

10. Spread the mashed potato on top and even the surface with a spoon.

11. Decorate with cherry tomatoes (optional). Sprinkle some black pepper on top.

12. Bake for 10mins. Top with Mozzarella cheese and bake until the cheese melted and browned about 2 mins.

10. Spread mashed potato

Notes
You may add other vegetables like mushroom, celery, corn, etc. I only used carrot and onion which are what is available in my fridge ;)

Pair this Shepherd Pie with Focaccia Bread, perfect combination!