Mini Bread Tacos
The Best Classic Shepherd’s Pie – AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes, and baked.
Ingredients
| Bread | 6 slices |
| Chicken, boneless | 250 g |
| Ginger garlic paste | 1 tbsp |
| Salt | To taste |
| Black pepper | 1/2 tsp |
| Onion powder | 1/2 tsp |
| Garlic powder | 1/2 tsp |
| Red chilli flakes | 1 tsp |
| Purple Cabbage | 1/2 cup |
| Green, yellow, red bell peppers | As required |
| Orla cooking oil | 2 tbsp |
| Butter | 4 tbsp |
| Dipitt Classic Mayonnaise | 1 cup |
| Dipitt Salsa | As required |
| Dipitt Nacho Cheese | As a side |
Key Products
Method
- Heat oil in a pan and add ginger-garlic paste.
- Sauté for a few seconds, then add chicken and cook until it changes color.
- Add all the dry spices and continue cooking until the chicken becomes tender.
- In a bowl, mix the cooked chicken with vegetables, salsa, and mayonnaise.
- Spread mayonnaise on bread slices, place the chicken filling on one slice, and cover it with another.
- Heat butter in a pan and toast the bread tacos until they turn crispy and golden.
- Cut them in half and serve with nacho sauce.