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Chicken Shepherd’s Pie

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 650
A comforting classic with tender chicken, vegetables, and creamy mashed potatoes baked to perfection.

Ingredients

Main ingredients

  • 2 tablespoons olive oil
  • 1 cup yellow onion (chopped, approximately 1 medium onion)
  • 2 teaspoons minced garlic (2 cloves)
  • 1 pound ground chicken
  • 1 teaspoon dried thyme
  • ¾ teaspoon dried crushed rosemary
  • 1 ½ teaspoons dried parsley
  • 1 ½ teaspoons kosher salt
  • black pepper to taste black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour ((or 1 tablespoon cornstarch))
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 16 ounces peas and carrots (frozen)
  • 8 ounces frozen sweet corn
  • 1 ½ pounds gold potatoes (peeled, cubed)
  • 6 tablespoons unsalted butter
  • 1/3 cup whole milk (or half and half)
  • ½ teaspoon garlic powder
  • 1 ¼ teaspoons kosher salt (less to taste if you salted your cooking water)

Instructions 

  • Sauté onion and garlic in olive oil until translucent, then add ground chicken, herbs, pepper, and salt; cook until almost done.
  • Add Worcestershire sauce, tomato paste, flour, and chicken stock; stir in frozen vegetables and cook until thickened.
  • Meanwhile, boil potatoes until tender, then drain and mash with butter, salt, garlic powder, and milk to desired consistency.
  • Spread mashed potatoes over the filling in a baking dish, seal edges, and bake at 400°F (200°C) for 25-30 minutes.

Notes

You can prepare and refrigerate the assembled dish up to 3 days before baking or freeze for several months.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: British
Keyword: chicken