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shepherd's pie with ground chicken

Recipe by
Jennifer S
Philadelphia, PA

I wanted a one pot meal but also light. So adding chicken instead of beef makes this so much lighter and greaseless. Loading up on the veggies makes it very filling. The potatoes can be reduced using a light milk and skipping the butter, but somethings just shouldn't be tampered with. My family did not miss the beef and next time I will add peas to the chicken mixture.

yield 6 -8
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For shepherd's pie with ground chicken

  • 1 1/2 lb
    russet potatoes
  • 1 1/4 c
    light cream
  • 1
  • 2 Tbsp
  • 1 Tbsp
  • 4 md
    carrots, cubed
  • 1 lg
    onion chopped
  • 3 clove
    garlic minced.
  • 6
    chopped portabella mushrooms
  • 1 tsp
    rosemary, dried
  • 1 lb
    ground chicken
  • 8 oz can
    tomato sauce
  • 14 oz can
    chicken broth
  • 1 tsp
    worchester sauce
  • 1/2 c
    frozen corn
  • 2-3 Tbsp

How To Make shepherd's pie with ground chicken

  • 1
    Heat oven to 350. Boil potatoes until tender, drain and put back into pot. heat up to get as dry as possible, add salt and pepper to taste.
  • 2
    Mash, rice and smash as usual. Add egg, milk or cream and whip up, salt and pepper to taste.
  • 3
    In a large sauté pan add oil and cut up carrots, garlic, mushrooms and onions. Cook until tender and add ground chicken. Cook until chicken is done throughout.
  • 4
    Add flour to cooked chicken and veggies and cook a little. Add the chicken broth, Worchester sauce, and tomato sauce along with rosemary.
  • 5
    Stir often and sauce will thicken. Once thick pour into a 13 x 9 pan. Top off with corn and then spread potatoes to the edges. I like paprika and butter on top. Sometimes I'll even sprinkle some panko breadcrumbs.
  • 6
    Bake at 350 for 35 minutes or until the top is crisp and toasty. Let sit a good 10 minutes to let the sauce thicken up again, cut and enjoy with a nice side salad.

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