shepherdess' pie

★★★★★ 2 Reviews
jackiblue75 avatar
By Patti Knepp
from Frostburg, MD

I had some leftover chicken and decided to do a spin on Shepherd's Pie and since it is made with chicken instead of lamb or beef I thought I'd call it Shepherdess' Pie.

Blue Ribbon Recipe

Patti's take on a shepherd's pie recipe is delish. This easy recipe has simple ingredients, yet packs a big punch of flavor. Pepper adds a kick of spice so adjust that to your liking. If you don't have chicken leftovers, pick up a rotisserie chicken at the market. This is a flavorsome and hearty dinner.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 4-6
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For shepherdess' pie

  • 2 c
    cooked chicken, cubed
  • 1 pkg
    frozen mixed vegetables, thawed, 12 ounces
  • 2 c
    chicken broth
  • 2 Tbsp
    butter
  • 2 Tbsp
    all-purpose flour
  • 2-3 c
    mashed potatoes
  • 1/2 tsp
    salt
  • 1 tsp
    pepper
  • paprika

How To Make shepherdess' pie

  • Prepped baking dish on the stove.
    1
    Preheat oven to 350. Spray a 9 x 11 pan with vegetable spray and set aside.
  • Making a roux in the skillet.
    2
    In a large skillet melt butter. Add flour and stir to combine well making a roux. Cook for about 1 minute.
  • Chicken stock added to the roux.
    3
    Add chicken stock stirring constantly until mixture thickens. Add salt and pepper and stir to combine well.
  • Veggies and chicken added to the pan.
    4
    Stir in mixed vegetables and cubed chicken. Stir to combine well.
  • Ingredients transferred to baking dish with mashed potatoes on top.
    5
    Transfer to prepared baking pan. Top with spoonfuls of the mashed potatoes and smooth out to cover the chicken, vegetable mixture. Sprinkle top with paprika.
  • Shepherd's Pie baking in the oven.
    6
    Bake for 30-45 minutes until hot and bubbly.
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