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Shepherd’s Pie

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Prep Time: 20 minutes
Cook Time: 50 minutes
Course: Main Course
Cuisine: Irish
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.
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