Chicken and Vegetable Shepherd's Pie

Name: Chicken and Vegetable Shepherd's Pie
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Olive oil; 1.5 lbs Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes; 1 large Onion, chopped; 2 cloves Garlic, minced; 2 medium Carrots, peeled and diced; 1 cup Frozen peas; 1 cup Frozen corn; 1/4 cup All-purpose flour; 2 cups Chicken broth; 1 tsp Dried thyme; 1/2 tsp Black pepper; Salt To taste; 2 lbs Russet potatoes, peeled and quartered; 1/2 cup Milk (whole or 2%); 4 tbsp Butter; 1/4 cup Fresh parsley, chopped (for garnish, optional)

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This Chicken and Vegetable Shepherd's Pie is a delightful one-dish meal perfect for a cozy evening. It combines succulent pieces of chicken with a medley of colorful vegetables, all simmered in a savory gravy. Crowned with a layer of fluffy, golden-brown mashed potatoes, it offers a satisfying texture and flavor contrast that appeals to all ages. It's a comforting dish that's both nutritious and easy to prepare.

speichern

Prep Time25 min

Cook Time50 min

Servings6 servings

DifficultyMedium

Equipment

Large oven-safe skillet or Dutch ovenLarge potPotato masher

Instructions

1
Preheat oven to 375°F (190°C). Boil potatoes in salted water until very tender, about 15-20 minutes. Drain well and mash with milk, butter, salt, and pepper until smooth and creamy. Set aside.
2
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3
Add onion and carrots to the skillet, cooking until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more until fragrant.
4
Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth, stirring until the sauce thickens. Return chicken to the skillet, then stir in peas, corn, thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes.
5
Spoon the mashed potatoes over the chicken and vegetable mixture, spreading evenly. You can create decorative swirls with a fork if desired. Bake for 25-30 minutes, or until the filling is bubbly and the potato topping is golden brown.
6
Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Calories480 kcal

Protein35g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I prepare this dish ahead of time?

Yes, you can assemble the entire pie (without baking) up to 24 hours in advance. Cover tightly and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold.

What other vegetables can I use?

Feel free to add or substitute other vegetables like diced celery, green beans, or mushrooms. Ensure they are cut into small, even pieces for consistent cooking.

Can I use ground chicken instead of cubed?

Yes, you can use 1.5 lbs of ground chicken. Brown it first, breaking it up with a spoon, then drain any excess fat before proceeding with the recipe.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.