Chicken and Mushrooms Sheppard's Pie

For the chicken filling:

2 chicken brests or thighs -minced

1 big onion diced

200 g button mushrooms (quatered)

 4 cloves garlic - minced

optional - green peas

salt and pepper

For the sauce:

olive oil

2 tbsp butter

2 tbsp flour

5 tbsp wortershire sauce

1 cup chicken stock  (1/2 cube )

1 cup beef stock ( 1/2 cube -or you can use 2 tablespoon brown gravy powder mixed with 1 cup water)

For the mash:

4 US Russet potatoes - skinned  and boiled

1 cup milk

2 tablespoon butter

1 cup shredded hard cheese (any kind)

1/4 cup chive or parsley

1/4 cup plain yogurt

1 egg yolk

salt and pepper to taste

1.Heat 2 tbsp olive  oil in a skillet and fry the mushroom and diced onions until onion becomes translucent and mushroom nicely browned. remove from pan and put aside. Into the skillet goes the chicken meat. Stir fry until meat changes color. Add in the minced garlic and and the mushrooms/onion. Season with salt and pepper

2. Meanwhile prepare the worstershire sauce. In a saucepan heat up 2 tbs butter and add the flour. Whisc until flour starts to thickens. add in the chicken and beef stock (liquid) and the wortershire sauce. Bring to boil. Pour over the chicken filling in a put the entire mixture in a casserole or individual dish and set aside.

3. As for the mash which is going over the chicken, mash the potatoes. While it is still hot add in the butter and milk and mix well. Add in the yogurt  and cheese. Next in goes the chives and parsley. Mix everything well and season with salt and pepper. To give the mash a crisp sides and peaks, whisk in 1 egg yolk before slathering (or piping) the mashed potatoes over the chicken mixture. Sprinkle with some paprika to give it colour.

Bake in the oven for 30 -40 minutes or better broil for 30 minutes.