Day 24 of 40

chicken shepherds' pie

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]

 

Prep time: 45 min

Cook time: 30 min

Serves: 4

 

 

Ingredients:

  • 1 pound cooked chicken or turkey, diced
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1-2 tablespoons olive oil
  • 1 cup peas
  • 2 cups chicken stock
  • 3 tablespoons rice flour (or you can use wheat flour)
  • ½-1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon thyme
  • ¼ teaspoon sage
  • ¼ teaspoon paprika

 

Mashed Potato Topping:

  • 4 medium potatoes, peeled and cut into small chunks
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup coconut milk or chicken broth
  • 1 egg
  • Paprika and chives for garnish

 

Instructions:

  1. Preheat oven to 400 degrees.
  2. In a saucepan or cast iron skillet, sauté the carrots, celery, onion, and garlic with the olive oil until the veggies start to get tender.
  3. Add the chicken and remaining ingredients and stir together.
  4. Simmer until gravy thickens.
  5. While your gravy is simmering, boil the potatoes in enough water to cover them completely until they are soft.
  6. Mash with a potato masher or use a hand mixer on low speed.
  7. Add the olive oil, salt, pepper, coconut milk (or broth) and mix together.
  8. Add egg and combine. Set mashed potatoes aside.
  9. Pour gravy into a baking dish leaving at least 1 inch clearance from the top of the dish.
  10. Spread a layer of mashed potatoes about ½ inch thick over top of the veggie gravy.
  11. Sprinkle with fresh chives and paprika.
  12. Bake 30 minutes. Serve hot from the oven.

 

Notes:

This dish tends to get a bit bubbly in the oven so I'd recommend placing a baking sheet underneath to catch any overflow.

 

Clean eating soup sure to satisfy:

40 Days of Clean Eating: Sweet Potato Miso Soup

 

 

 

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