Don Signature Crab - Singapore Food Guide

Halal Chicken Shepherd's Pie

A Singapore-style halal twist on the classic oven-baked shepherd's pie — shredded halal chicken simmered in a savoury gravy and topped with creamy mashed potato, oven-finished until golden.

Halal Chicken Shepherd's Pie

About this dish

This Halal Chicken Shepherd's Pie brings a comforting Western favourite into a Singapore home kitchen. It’s the kind of dish you’d make for a cosy family dinner in an HDB flat after a day at the office in the CBD, or to bring to a potluck at the neighbourhood void deck. The filling uses halal chicken cooked with onions, carrots, peas and a rich, slightly tangy gravy; the mashed potato topping is whipped silky and browned under the grill for a familiar crowd-pleasing finish.

Think of it as a cross between Western comfort food and the no-fuss, shareable dishes you’ll find on a zi char stall — hearty, saucy and forgiving to make ahead. For a local twist, you can add a touch of sambal or halal Worcestershire sauce, or finish with a sprinkle of grated cheddar (available from Cold Storage or NTUC FairPrice) to give it that golden, melty crown. It’s perfect for weeknight dinners, rainy-night supper, weekend family feasts, or even Hari Raya and Deepavali spreads when you want something different from the usual.

The flavours are familiar: savoury, slightly sweet chicken gravy with soft carrots and peas, contrasted by the creamy, buttery mashed potato. Texturally you get a spoonful of smooth mash, a chunky, saucy filling and crisp edges where the potato browned. This recipe is written for a typical Singapore kitchen — a wok for the filling and a domestic oven or grill to brown the top — with make-ahead tips for busy parents and lunchbox-friendly reheating advice.

Ingredients

  • 500 g halal chicken mince or finely shredded halal chicken (thighs or breast, cooked and shredded)
  • 1 tbsp vegetable oil or light olive oil
  • 1 medium onion, finely chopped (about 120 g)
  • 3 garlic cloves, minced
  • 2 medium carrots, diced (about 150 g)
  • 100 g frozen peas
  • 2 tbsp tomato paste
  • 1 tbsp halal Worcestershire sauce or 1 tsp soy sauce + 1 tsp rice vinegar (halal alternative)
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1 tsp sugar or 1 tbsp kecap manis (optional, for slight caramel note)
  • 250 ml chicken stock (use halal stock cube dissolved in water)
  • 1 tbsp cornflour mixed with 2 tbsp water (slurry) to thicken
  • 900 g potatoes, peeled and cut into chunks (for mash)
  • 40 g butter (for mash) + extra 1 tbsp for dotting
  • 60 ml milk (or evaporated milk for richer mash)
  • 1 egg yolk (optional, folded into mash for richness)
  • Salt and freshly ground black pepper, to taste
  • 50 g grated cheddar or mozzarella (optional topping, available at Cold Storage/NTUC)
  • Fresh parsley or chopped spring onions, for garnish
  • Sambal or sliced chilli padi, to serve (optional for Singapore spice lovers)

Step-by-Step Method

  1. Preheat the oven to 200°C (conventional) or set the grill function for browning. If using a small toaster oven, preheat to 200°C as well.
  2. Boil the potatoes in salted water until fork-tender, about 12–15 minutes. Drain well and return to the pot off the heat to dry for 1–2 minutes.
  3. Mash the potatoes with 40 g butter and 60 ml milk until smooth; stir in the egg yolk if using. Season with salt and pepper, keep warm.
  4. Meanwhile, heat 1 tbsp oil in a wok or large frying pan over medium-high heat. Add the chopped onion and sweat until translucent, 3–4 minutes, then add the garlic and fry 30 seconds until fragrant.
  5. Add the chicken mince or shredded chicken and raise heat to get some colour — about 3–5 minutes. Break up mince with a spatula until evenly browned. If using pre-cooked shredded chicken, just sauté to warm through and pick up flavour.
  6. Stir in diced carrots and cook 4 minutes, then add frozen peas, tomato paste, thyme and the halal Worcestershire or soy-vinegar mixture. Cook for 1–2 minutes to bloom the paste.
  7. Pour in 250 ml chicken stock, bring to a simmer and let the filling reduce slightly for 5–8 minutes. Taste and adjust seasoning with salt, pepper and a pinch of sugar or kecap manis if desired.
  8. Add the cornflour slurry to the simmering filling, stir until the gravy thickens to a spoon-coating consistency. Remove from heat.
  9. Transfer the chicken filling to a shallow ovenproof dish (about 20 x 25 cm). Spoon or pipe the mashed potato evenly over the top, spreading to seal the edges; use a fork to create peaks for extra browning.
  10. Dot the surface with 1 tbsp butter and sprinkle grated cheese if using. Bake in the preheated oven for 20–25 minutes until the potato is golden and edges are bubbling. For extra colour, finish under the grill for 2–3 minutes — watch closely.
  11. Remove from oven, rest 5 minutes. Garnish with chopped parsley or spring onions and serve hot with achar or a simple cucumber salad for a fresh contrast.
  12. Leftovers: cool completely, cover and refrigerate up to 3 days. Reheat in the oven at 180°C until warmed through, or microwave single portions for lunchboxes.

Tips & Serving Ideas

  • Use halal chicken mince for convenience or shredded cooked chicken (leftover roasted halal chicken from the market works great) to speed up the recipe — both readily available at NTUC FairPrice, Cold Storage or wet markets.
  • If you don't have an oven, brown the mash under a hot grill setting in a toaster oven, or place the assembled pie in a covered pan and finish on very low heat until warmed through, then use a kitchen torch to brown the top.
  • Adjust spice the Singapore way: stir in 1–2 tsp sambal or serve with sliced chilli padi on the side for those who want heat; keep it mild for children or elders.
  • For extra flavour, add a splash of halal Worcestershire or a teaspoon of kecap manis to the filling to mimic the sweet-savory notes you enjoy at zi char stalls.
  • Make-ahead: prepare the filling and mash a day ahead; assemble before baking. This is perfect for busy Ramadan evenings or when hosting guests.
  • Leftovers reheat well — pack single portions in airtight containers for next-day lunchboxes. Reheat in the oven at 180°C for 10–15 minutes to keep the topping crisp.

You might also like

More recipes to save for later.