Servings: 6
Ingredients
Filling:
- 2 Tbsp olive oil
- 1 yellow onion chopped
- 1 lb. ground chicken
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp ground black pepper
- 1 Tbsp Worcestershire sauce
- 4 garlic cloves minced
- 2 Tbsp all purpose flour
- 2 tablespoons tomato paste
- 1 cup chicken broth
- ½ cup white wine
- 1 cup frozen peas & carrots
- 1 cup frozen corn
Potato Crust
- 2 large russet potatoes cut into 1 inch cubes
- 2 Tbsp unsalted butter
- 1/3 cup fat free milk
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 cup parmesan cheese
Instructions
Filling:
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- While onions cook, start the potatoes. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer.
- Add the ground chicken to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce, wine, and garlic. Stir to combine. Cook for 3 minutes.
- Add the flour and tomato paste. Stir until well incorporated.
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
Potato Crust
- Cook potatoes until fork tender, 10-15 minutes.
- Drain the potatoes in a colander then move them to a large bowl.
- Add butter, milk, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir untill well combined.
Pie Assembly
- Pour the meat mixture into a deep 10-inch pie dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
Tried this recipe?Let us know how it was!
A healthier Shepherds Pie I love! I did add a tablespoon of better than bouillon to kick it up just a notch.