Chicken Shepherd’s Pie

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  • 5 (1)
75 MIN
4 SERVING
Medium

PROTEIN

158g

CARBS

238g

CALORIES

2773kcal

cholesterol

375mg

FAT

33g

SUGAR

34g

Ingredients

Serving

cooked chicken ( or turkey, diced )

455 g

onion ( diced )

1 medium

carrot ( peeled and diced )

2 carrot

celery ( diced )

2 stalk, medium (7-1/2 - 8 long)

minced garlic

4 cloves

olive oil

2 tablespoon

peas

1 cup

chicken stock

2 cup

rice flour ( or you can use wheat flour )

3 tbsp

salt

1/2 tsp

ground black pepper

1/2 tsp, ground

thyme

1/2 tsp

sage

1/4 tsp

paprika

1/4 tsp

potato ( peeled and cut into small chunks )

4 potato medium

salt

1/2 tsp

pepper

1/4 tsp, ground

coconut milk ( or chicken broth )

2 tbsp

egg

1 medium

paprika ( for garnish )

1/4 tsp

chives ( for garnish )

1 tbsp chopped

olive oil

2 tablespoon

Chicken Shepherd’s Pie

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  • 5 (1)

Instructions

Step 1

Preheat oven to 400 degrees.

Step 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.

Step 3

Add the chicken and remaining ingredients and stir together.

Step 4

Simmer until gravy thickens.

Step 5

While your gravy is simmering, boil the potatoes in enough water to cover them completely until they are soft.

Step 6

Mash with a potato masher or use a hand mixer on low speed.

Step 7

Add the olive oil, salt, pepper, coconut milk (or broth) and mix together.

Step 8

Add egg and combine. Set mashed potatoes aside.

Step 9

Pour gravy into a baking dish leaving at least 1-inch clearance from the top of the dish.

Step 10

Spread a layer of mashed potatoes about ½ inch thick over the top of the veggie gravy.

Step 11

Sprinkle with fresh chives and paprika.

Step 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.

Day 24 of 40

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