Chicken Shepherd’s Pie Recipe – Indian Spiced & Easy Bake

Last Updated on 2 months by Neha Deshmukh

Chicken Shepherd’s Pie Recipe – Indian Spiced & Easy Bake

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a fusion, a little bit of comfort, and a whole lot of deliciousness. I first made this Chicken Shepherd’s Pie when I was craving something cozy but wanted to give it a little Indian twist. It’s become a family favorite, and I think it’ll be one of yours too! It’s surprisingly easy to make, perfect for a weeknight dinner, or even a festive gathering.

Why You’ll Love This Recipe

This isn’t your grandma’s Shepherd’s Pie (unless your grandma is a brilliant fusion chef!). We’re taking a classic Western dish and giving it a vibrant Indian makeover. The warm spices, the savory chicken, and the cheesy topping… honestly, what’s not to love? It’s a guaranteed crowd-pleaser, and it’s a fun way to introduce some Indian flavors to those who might not be familiar with them. Plus, it’s a great way to use up leftover chicken!

Ingredients

Here’s what you’ll need to whip up this amazing Chicken Shepherd’s Pie:

• 1 cup all-purpose flour
• 1 tsp salt
• ½ tsp Italian spice
• ¼ tsp freshly ground black pepper
• ⅔ cup milk
• 2 eggs
• 300g chicken breast, cut into small strips
• 1 tsp red chilli powder or to taste
• 1 small onion, chopped
• 1 tbsp red chilli powder
• 1 tsp soya sauce
• 1 large tomato (pureed)
• ½ tsp ginger garlic paste
• 2 tbsp tomato paste
• ½ cube Maggi chicken stock cube
• Mozzarella cheese, corn, olives (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few things to keep in mind:

• Maggi Chicken Stock Cube: Don’t knock it ’til you try it! This little cube adds a serious umami boost to the sauce. It’s a bit of a shortcut, but it delivers incredible flavor. If you can’t find it, I’ll share a substitution in the FAQs.
• Italian Spice Blend: Now, I know what you’re thinking – Italian spice in an Indian recipe? Trust me on this one! It adds a lovely warmth and complexity that complements the other spices beautifully. You can find pre-made blends, or easily make your own.
• Adapting a Western Dish: This recipe is all about taking something familiar and giving it an Indian spin. The spices are key here, transforming a classic comfort food into something truly special. Feel free to adjust the spice levels to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken strips with 1 tsp of red chilli powder and a pinch of salt. Set aside while you prep everything else.
2. Now, for the crust! In a large bowl, whisk together the flour, salt, Italian spice, and black pepper. Add the milk and eggs, and mix until you have a smooth batter. Pour this into a greased 9×13-inch baking pan.
3. Time for the chicken! In the same pan you marinated the chicken in, sauté the chopped onion and green chilies until softened. Add the marinated chicken and cook until browned. Stir in the soya sauce and coriander leaves, then cover and simmer for about 5 minutes.
4. Let’s make the sauce. In a separate pan, melt some butter and oil. Add the ginger-garlic paste and sauté for a minute. Then, add the tomato paste, tomato puree, and the Maggi chicken stock cube. Simmer for about 10-15 minutes, stirring occasionally, until the sauce has thickened. Stir in the coriander leaves.
5. Now, the fun part! Spread the chicken mixture evenly over the crust in the baking pan. Sprinkle with corn and olives (if using).
6. Pour the sauce over the chicken and veggies. Top with a generous layer of mozzarella cheese.
7. Bake in a preheated oven at 180°C (350°F) for 20 minutes. Then, bake for another 10-15 minutes, or until the cheese is melted and bubbly. For a golden-brown finish, broil for a minute or two, keeping a close eye so it doesn’t burn!
8. Let it cool slightly before slicing and serving. Enjoy!

Expert Tips

• Don’t overcrowd the pan when browning the chicken. Work in batches if necessary to ensure even cooking.
• Taste the sauce as it simmers and adjust the seasoning as needed.
• For a richer flavor, use butter and oil when making the sauce.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or lentils, use plant-based milk and eggs (or a flax egg substitute), and use a vegan cheese alternative.
• Gluten-Free Adaptation: Simply use a gluten-free all-purpose flour blend for the crust. Bob’s Red Mill 1-to-1 Baking Flour works great!
• Spice Level Adjustment: If you like things extra spicy, add more red chilli powder or a pinch of cayenne pepper to the chicken marinade and the sauce.
• Festival Adaptation: This is perfect for Christmas or Diwali gatherings. It’s a comforting, crowd-pleasing dish that everyone will love. My family requests it every year!

Serving Suggestions

This Chicken Shepherd’s Pie is fantastic on its own, but here are a few ideas for sides:

• A simple green salad
• Steamed vegetables
• Raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

What is the best way to cut the chicken for this pie?

Small strips are best! They cook quickly and distribute evenly throughout the pie. About ½ inch thick is perfect.

Can I use a different type of cheese?

Absolutely! Cheddar, Monterey Jack, or even a blend of cheeses would work well.

Can this pie be made ahead of time?

You can assemble the pie ahead of time and store it in the refrigerator for up to 24 hours before baking. You might need to add a few extra minutes to the baking time.

What can I substitute for the Maggi stock cube?

If you can’t find a Maggi cube, you can use 1 tsp of chicken bouillon powder dissolved in ½ cup of hot water.

Is it possible to freeze leftover Chicken Shepherd’s Pie?

Yes, you can! Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.