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
  • 2 Tbsp
    all-purpose flour
  • 2-3 c
    mashed potatoes
  • 1/2 tsp
  • 1 tsp
  • paprika

How To Make shepherdess' pie

  • Prepped baking dish on the stove.
    Preheat oven to 350. Spray a 9 x 11 pan with vegetable spray and set aside.
  • Making a roux in the skillet.
    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.
    Add chicken stock stirring constantly until mixture thickens. Add salt and pepper and stir to combine well.
  • Veggies and chicken added to the pan.
    Stir in mixed vegetables and cubed chicken. Stir to combine well.
  • Ingredients transferred to baking dish with mashed potatoes on top.
    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.
    Bake for 30-45 minutes until hot and bubbly.