chicken shepherd's pie

this is my very first attempt of making a shepherd's pie...thanks to jenny of picky palate one of the many great food blogs that i admire. i have read several recipes for this dish but it was in her post that made it sound so easy. although i have made several replacements for her ingredients since i want to make use of what's available in my pantry. i'm just so happy with the result...oozing creaminess and deliciousness...you've got to try it!!!

oozing with creaminess...hot from the oven....yummmm goodiness!!!!

Mashed Potato Topping

4 pcs large peeled cubed potatoes

½ stick butter

1 Cup shredded mozzarella cheese

¾ Cup warm milk

1 ¼ teaspoon salt

½ teaspoon fresh cracked black pepper

Meat and Vegetable Layer

2 Tablespoons extra virgin olive oil

1 onion, finely chopped

500 gms cubed chicken breast

½ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

1 225 gms can green beans, drained

1 225 gms garbanzos, drained

1 415 gms corn kernel, drained

1 250 gms tomato sauce

1 140g chorizo bilbao

1 green and red bell pepper, cubed

1. Place potatoes in a pot with enough water. Boil for 15-20 minutes or until fork-tender. Mash in a blender and add all the remaining ingredients. Set aside.

2. Heat pan with olive oil and saute onions. Stir-fry the chicken breast. Season with salt, pepper and add the chorizo bilbao. Mix the green beans and garbanzos. Cook for 5 minutes before adding the tomato sauce. Simmer for another 5 minutes. Blend in the red and green bell pepper. Lastly the corn kernel. Taste and adjust seasoning according to your preference.

3. Pour chicken mixture in a baking dish. Topped with mashed potaotes and bake for 15-20 minutes.