Chicken Shepherd's Pie (Escondidinho de Frango)

🛒 Ingredients

• Chicken breast, shredded 125 g · 206 kcal
• Onion, chopped 38 g · 15 kcal
• Garlic, minced 4 g · 6 kcal
• Olive oil 7 g · 62 kcal
• Tomato paste 8 g · 7 kcal
• Cream cheese (or Requeijão) 50 g · 171 kcal
• Milk (for filling) 15 g · 9 kcal
• Fresh parsley or chives, chopped 3 g · 1 kcal
• Potatoes, peeled and cubed 175 g · 135 kcal
• Milk (for mash) 30 g · 18 kcal
• Butter 8 g · 57 kcal
• Mozzarella cheese, grated 25 g · 75 kcal

👨‍🍳 Instructions

1. Boil chicken breasts until cooked through, then let cool slightly and shred finely. Set aside.
2. In a pan, heat olive oil and sauté chopped onion until translucent, then add minced garlic and tomato paste, cooking for another minute. Stir in the shredded chicken.
3. Add cream cheese (or requeijão) and milk to the chicken mixture, stirring until creamy and well combined. Season with salt, pepper, and chopped parsley or chives.
4. Boil peeled and cubed potatoes until very tender. Drain and mash with milk and butter until smooth, seasoning with salt and pepper to taste.
5. Preheat oven to 180°C (350°F). Spread the chicken filling evenly in an oven-safe dish, then top with the mashed potatoes, smoothing the surface.
6. Sprinkle with grated mozzarella cheese. Bake for 20-25 minutes, or until golden brown and bubbly. Let rest for a few minutes before serving.