Did you know that the British classic Shepherd Pie is traditionally made with lamb or minced beef? The recipe that we are sharing with you today, is a twist to the original Shepherd Pie. We have transformed it into a tartlet form and the crispy tartlet paired with the savoury fillings is a matchmade in heaven. Especially for those mentaiko lovers out there, this will definitely blow your mind away! Learn this recipe shared by Home Cook, Ann Leong. She’s a creative veteran Home Cook who loves to come out with healthy and tasty home coked recipes!
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Did you know that the British classic Shepherd Pie is traditionally made with lamb or minced beef? The recipe that we are sharing with you today, is a twist to the original Shepherd Pie. We have transformed it into a tartlet form and the crispy tartlet paired with the savoury fillings is a matchmade in heaven. Especially for those mentaiko lovers out there, this will definitely blow your mind away! Learn this recipe shared by Home Cook, Ann Leong. She’s a creative veteran Home Cook who loves to come out with healthy and tasty home coked recipes!
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Ingredients
Tartlet
- 24 ready-made tartlet shells
- 60 g fish roe cut into 16 small wedges
- 30 g Japanese mayonnaise
- spring onion garnish
Mashed potato
- 300 g russet potatoes 3 pieces
- 15 g salted butter
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 1/2 tbsp cooking cream
- 20 g parmesan cheese grated
Chicken filling
- 250 g chicken meat minced
- 2 slices bacon cut into small bite sized
- 3 button mushroom cut into small bite sized
- 5 tbsp Del Monte Mixed Vegetable
- 150 ml chicken stock
- 15 g salted butter
- 35 g yellow onion chopped
- 2 cloves garlic minced
- 2 tbsp plain flour
- 1 tbsp cooking cream
Salmon filling
- 230 g salmon fillet deskin and cut into small pieces
- 15 g salted butter
- 2 slices bacon cut into small bite sized
- 3 button mushroom cut into small bite sized
- 5 tbsp Del Monte Mixed Vegetable
- 35 g yellow onion chopped
- 2 cloves garlic minced
Instructions
Prepare mashed potato
- Deskin the potato. Cut into cubes.
- Boil water in a pot, add in the potatoes and let it boil for 20 mins till soft.
- Drain the water and place it in a mixing bowl.
- While it is hot, add in all the ingredients and smash it with a fork till smooth. Add in more seasoning as desired. Set aside.
- Once it has cooled, transfer it into a piping bag.
Cook chicken filling
- In a frying pan, add in butter, onion and garlic. Stir fry till fragrant.
- Add in chicken stock and plain flour, stir till it thickens.
- Add in all chicken, mushroom, bacon, mixed vegetables, black pepper and cream. Cook for 3 mins till all ingredients are cooked through.
- Adjust to taste. Set aside.
Cook salmon filling
- In a frying pan, add in butter and salmon. Sauté till ½ cooked.
- Add in onion, garlic, bacon, mushroom, mixed vegetables and black pepper. Break the salmon and cook for 3 mins till all ingredients are cooked through.
- Adjust to taste. Set aside.
Assemble the tartlets, bake and serve
- Scoop a tbsp of the fillings and put it into the tartlets.
- Pipe the mashed potato onto the chicken tartlet.
- Mix fish roe and mayonnaise in a bowl. Spread it on the salmon fillings and torch it.
- Garnish with spring onion and served