Name: Chicken Shepherd’s Pie
Prep time: PT20MIN
Cook time: PT35MIN
Yield: 6 servings
Cuisine: Comfort Food
Ingredients: 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks; 1/3 cup milk; 2 tbsp unsalted butter; 2 tbsp sour cream (optional, for extra creamy mash); Salt and black pepper, to taste; 2 tbsp olive oil; 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 2 cups cooked chicken, shredded or chopped; 2 cups frozen mixed vegetables (corn, peas, carrots); 1/4 cup all-purpose flour; 1 3/4 cups low-sodium chicken broth; 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme); 1/2 tsp paprika; 1/4 cup heavy cream or half-and-half; 1 cup shredded cheddar cheese; 2 tbsp chopped fresh parsley, for garnish

Instructions

1
Boil peeled, cubed potatoes in salted water until fork-tender (15-18 min). Drain and mash with milk, butter, sour cream, salt, and pepper until creamy. Set aside.
2
Heat olive oil in a large skillet. Sauté diced onion for 3-4 min until softened, then add garlic and cook 1 min more.
3
Stir in cooked chicken and frozen mixed vegetables. Sprinkle flour over, cook 2 min. Gradually add chicken broth, stir in thyme, paprika, salt, and pepper.
4
Simmer the filling for 4-5 min until sauce thickens. Stir in heavy cream and remove from heat.
5
Spread filling into a large casserole dish. Top evenly with mashed potatoes, spreading to cover the filling completely. Use a fork to create ridges.
6
Sprinkle cheddar cheese over the mash. Bake at 400°F (200°C) for 20 min, until golden and bubbly. Broil 2-3 min for extra crispy top, if desired.
7
Rest for a few minutes, garnish with parsley, and serve hot!

Chicken Shepherd’s Pie

Chicken Shepherd’s Pie

Ingredients

Instructions

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