Shepherdess' Pie
By
Patti Knepp
@jackiblue75
8
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.
Ingredients
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2 ccooked chicken, cubed
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1 pkgfrozen mixed vegetables, thawed, 12 ounces
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2 cchicken broth
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2 Tbspbutter
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2 Tbspall-purpose flour
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2-3 cmashed potatoes
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1/2 tspsalt
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1 tsppepper
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·paprika
How to Make Shepherdess' Pie
- Preheat oven to 350. Spray a 9 x 11 pan with vegetable spray and set aside.
- In a large skillet melt butter. Add flour and stir to combine well making a roux. Cook for about 1 minute.
- Add chicken stock stirring constantly until mixture thickens. Add salt and pepper and stir to combine well.
- Stir in mixed vegetables and cubed chicken. Stir to combine well.
- 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.
- Bake for 30-45 minutes until hot and bubbly.
About Shepherdess' Pie
Course/Dish: Chicken Savory Pies
Main Ingredient: Chicken
Regional Style: American
Collections: Comfort Classics Casserole Crazy
Other Tag: Quick & Easy
