Chicken Shepard’s Pie
Light and fluffy whipped potatoes a top a creamy vegetable filling.
Chicken Shepard's Pie
Light and fluffy whipped potatoes a top a creamy vegetable filling.
Ingredients
Filling:
- 2 Tbsp butter or margarine
- 2 Yukon Gold potatoes diced
- 2 onions diced
- 1 carrot diced
- 2 tsp minced garlic
- 1 cup peas
- 1 1/2 cups GF chicken stock
- 1 cup milk or milk alternative
- 1/2 cup cornstarch
- 1 Tbsp dried thyme chopped
- 2 Tbsp fresh Italian parsley chopped
- Salt and freshly ground black pepper to taste
- 4 boneless chicken breasts
- 1 Tbsp vegetable oil
Topping:
- 5 Yukon Gold potatoes peeled & diced
- 3/4 cups cream or milk alternative
- 1/4 cup butter or margarine
- Salt and freshly ground black pepper to taste
Instructions
- In a skillet melt the butter over medium-high heat and sauté the potatoes, onions, carrots and garlic until golden. Add the peas and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender.
- Whisk together the milk and cornstarch until smooth then add to the vegetable mix and simmer until thickened. Add the thyme and parsley to the vegetables and set aside.
- Cut the chicken breast pieces into 1 inch square pieces. Season the chicken with salt and pepper, then in a large skillet heat the oil over high heat and sear the chicken until golden and cooked through. Add the chicken to the vegetable mixture.
- Topping: Boil potatoes until soft. Drain, then add remaining ingredients and mash well. Season with salt and pepper.
- To assemble: use a greased rectangular baking dish, or for individual portions fill 6 ramekins with 1 cup of filling and top with the mashed potatoes. Bake at 350°F for 30 minutes.
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