Chicken Shepherds Pie
Instructions:
- Shepherd’s pie was originally created as a way to utilize Sunday’s leftovers. We’ve lightened the filling and topped it off with a mantle of creamy, chive-flecked mashed potatoes.
- 2 pounds all-purpose potatoes (6 medium), peeled and cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 2 carrots, peeled and finely chopped
- 1 large onion (12 ounces), finely chopped
- 1 large red pepper, finely chopped
- 2 tablespoons butter or margarine
- 1 teaspoon salt
- 3â„4 cup milk
- 2 tablespoons chopped fresh chives or green onion tops
- 10 ounces mushrooms, trimmed and thickly sliced
- 11â„4 cups chicken broth
- 1 tablespoon all-purpose flour
- 11â„2 pounds ground chicken meat
- 1â„4 teaspoon coarsely ground black pepper
- 1â„4 teaspoon dried thyme
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- In 3-quart saucepan, combine potatoes and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.
- Meanwhile, in 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add carrots and cook 5 minutes. Add onion and red pepper and cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes longer.With slotted spoon, transfer vegetables to bowl.
- When potatoes are tender, drain.Mash potatoes in saucepan with butter and 1â„2 teaspoon salt. Gradually add milk;mash until mixture is smooth and well blended. Stir in chives; set aside.
- In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms and cook until well browned, about 10 minutes. Transfer to bowl with vegetables.
- In 2-cup measuring cup, blend broth and flour until smooth; set aside.
- Preheat oven to 400°F. In same skillet, cook ground chicken, black pepper, thyme, and remaining 1â„2 teaspoon salt over high heat, stirring occasionally, until chicken is lightly browned and any liquid in skillet has evaporated, 7 to 10 minutes. Stir in ketchup,Worcestershire, cooked vegetables, and broth mixture. Cook, stirring constantly, until liquid has thickened and boils, 3 to 5 minutes.
- Spoon mixture into a shallow 2-quart casserole; top with mashed potatoes. Place casserole on foil-lined cookie sheet to catch any overflow during baking. Bake until the potato topping is lightly browned, for 20 to 25 minutes.
- P R E P 45 minutes
- B A K E 20 minutes
- MA K E S 6 main-dish servings