chickherds pie

Chickherds Pie Recipe

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Cathryn Rauh


this is a spin on a traditional shepherd's pie... and while my very british ex-sig other liked the traditional dish (his mom sent me the recipe), he loved this one! the rest of my family loves it too... when my son came home on leave once, he demolished an entire pan of this, along with almost an entire pan of the traditional shepherd's pie!


★★★★★ 1 vote

1 Hr 30 Min
45 Min


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  • 1 lb
    ground chicken
  • 1 lb
    ground veal
  • 1 medium
    sweet onion - chopped
  • 1 pkg
    shredded carrots
  • 4-6 large
    sweet potatoes or yams
  • 1 jar(s)
    mango (or other) chutney
  • 4 oz
  • 4 oz
    dried apricots - chopped
  • 2 Tbsp
    oil (i use evoo)
  • 1 stick
    margarine (or butter)
  • 2 Tbsp
    poultry seasoning
  • 1 tsp
    white worcestershire sauce

How to Make chickherds pie


  1. heat oven to 350 - wash and put sweet potatoes in baking pan to roast (approx 45 minutes)
  2. meanwhile, chop sweet onion, put into large frying pan, and sweat it, with the oil, until translucent and golden.
  3. then, add the ground chicken and veal, sauteeing until no pink remains
  4. add the poultry seasoning, mix, and add the chutney, craisins, apricots, shredded carrots and worcestershire sauce - simmer about 15 minutes
  5. when sweet potatoes are soft, remove from oven, and strip the skins off, then mash with the margarine or butter
  6. remove the meat mixture to a casserole baking dish, top with the mashed sweet potatoes, drawing lines in the top with the tines of a fork, and bake in the 350 oven for 45 minutes

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