Shepherds pie is a classic family favourite in our homes, but when we want to mix it up we always make this Chicken Shepherds Pie. It’s a very straightforward recipe, and one that is perfect for using up leftover rotisserie chicken. Of course, you could always cook your chicken from scratch for this recipe, and then just cut or shred it!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 5 large Potatoes peeled and cut to chunks
- 2 1/2 cups Milk skim or whole
- 2 tbsp Butter
- 2 Onion, Diced
- 2 tsp Minced Garlic
- 1/4 cup Plain Flour
- 1 1/4 cups Chicken cooked and roughly chopped or shredded
- 1 tbsp Dijon Mustard
- 1 1/2 tsp Lemon Juice
- 1/2 tbsp Dried Rosemary or more to taste
- 3/4 tsp Curry Powder
- 1 1/4 cups Mixed Frozen Veggies
- 1/3 cup Parmesan Cheese
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- Boil up a large pot of salted water on the stove. Add in the chopped potatoes (try and make sure they’re all the same size), pop a lid on, and cook for about 15 minutes or until they’re tender. Drain them well.
- To the cooked potatoes, add in 1/2 a cup of milk, and 1 tbs of butter. You can also add in salt and pepper to your preference. Mash the potatoes until they are very smooth, then set aside.
- In a large pan, melt the rest of the butter and add in the onions and garlic. Cook for around 5 minutes, then add the flour in and stir well.
- To the garlic/onion mixture, whisk in the rest of the milk, the mustard, the lemon juice, the dried rosemary and the curry powder.
- Keep whisking until the mixture is nice and thick. Then add in the chicken and the frozen vegetables and stir for five minutes, or until vegetables are cooked and tender.
- Spoon the chicken and vegetable mixture into a casserole dish around 1.5L in size. Then, spread the mashed potatoes on top and sprinkle on the parmesan cheese. Pop this dish under the grill and cook for 5 minutes or so until the cheese is hot and melted.
- Serve hot!