Description
A variation on classic shepherd’s pie, this recipe uses chicken instead of lamb or beef.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb ground chicken
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup frozen peas
- 4 cups mashed potatoes
- 2 tbsp butter, melted
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add ground chicken, thyme, salt, and pepper. Cook, breaking up the chicken, until browned.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and bring to a simmer. Cook until sauce has thickened, about 5 minutes. Stir in peas.
- Pour chicken mixture into a 9×13 inch baking dish. Top with mashed potatoes.
- Drizzle melted butter over potatoes and sprinkle with Parmesan cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
- For extra flavor, add a splash of Worcestershire sauce to the chicken mixture.
- You can use leftover cooked chicken instead of ground chicken. Shred the chicken and add it to the skillet after the vegetables have softened.
- For a smoother mashed potato topping, use a potato ricer or food mill.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg