A new delicious twist on a beloved classic dish.
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As it turns out, finding creative ways to use up leftovers is a tale as old as time. Or at least, in the case of shepherd’s pie, a tale as old as the late 1700s. This dish’s exact origins are hard to pinpoint, but it is thought to have originated in Scotland or Ireland as a frugal method to enjoy leftover roasted meat. The name “shepherd’s pie” first appeared later on in 1877, after it was published in an English cookbook, though variations previously existed as “cottage pie.”
The traditional shepherd’s pie of this era was said to have a pastry shell, as well as mashed or sliced, boiled potatoes lining the top and bottom of the dish. In between these potatoes one would find the heart of the dish: a meat and vegetable filling. Some insist that beef was more typically used in Irish variations, and that lamb was more so used in Scottish variations. Today, many of us know and love shepherd’s pie for its beef filling, only one layer of mashed potatoes, and no pastry shell. But compared to this dish’s humble origins, I’d also like to think our 21st-century kitchens and lifestyles allow for more creativity.
That’s where this recipe comes in. This chicken shepherd’s pie is just as comforting and delicious as more traditional versions… but with a twist! The chicken and vegetable filling – one similar to what you’d find in a chicken pot pie – pairs wonderfully with the silky, buttery potato topping. The final result is one that’s great for feeding your whole family with one delectable dish, and it makes for amazing leftovers throughout the week. I especially love making this recipe on cold fall or winter nights, but really, you can enjoy it whenever you’re craving something hearty and classic, or need a fairly easy meal to serve several people.
And hey, if you’re someone who doesn’t like to mess with a classic formula, we have a recipe for regular Shepherd’s Pie too, of course. You do you!
Is Chicken Shepherd’s Pie Healthy?
If you’re looking for a healthier shepherd’s pie recipe, this chicken shepherd’s pie fits the bill. Chicken is generally considered to be lower in fat than beef while also providing more protein. Plus, opting for low-sodium broth like this recipe suggests makes this dish a healthier alternative, too.
The recipe calls for milk and butter in the mashed potatoes, but how much and what kind is really up to you, so you can adjust your potatoes according to your own health concerns. Overall, this recipe uses whole ingredients like chicken, potatoes and vegetables, each bringing their own health benefits to the table, which makes this chicken shepherd’s pie a generally healthy recipe.
What Kind of Potatoes are Best For Chicken Shepherd’s Pie?
There are so many different types of potatoes out there, it can be hard to know which ones are best for which situation. For chicken shepherd’s pie, I recommend two options. The first is russet potatoes, since they are easy to mash and great for baking due to their light and fluffy texture. Plus, if you’re looking to get that sought-after golden brown color on your mash after baking your pie in the oven, russet potatoes will do just the trick.
Another great option is Yukon Gold potatoes, since they are similar enough to russet potatoes and their already slightly golden color will help you achieve an even more vibrant final result on your mashed potato topping.
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken breast, shredded
- 1 cup frozen mixed vegetables (carrots, peas, corn, and green beans)
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 3 cups mashed potatoes (prepared with milk and butter)
INSTRUCTIONS
Preheat
Ready the oven and skillet.
Sauté
Cook onions, garlic, chicken, and vegetables.
Thicken
Add flour and broth, then simmer.
Assemble
Layer chicken mixture and mashed potatoes in dish.
Bake
Cook until topping is golden and filling is hot.
Devour
FAQs & Tips
Chicken shepherd’s pie is a fantastic recipe for busy families, since it’s one of those dishes you can make ahead, put in the fridge, then heat it up in a pinch and still get that freshly baked result. You can store it in the fridge prior to baking for up to 2 days.
Once cooked, store leftovers in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
If you want to get the classic golden-brown finish on top, it’s important to pick the right potatoes, as outlined above. Russet or Yukon Gold potatoes will help you achieve the desired golden result, but if your dish is still looking pale, you can also use your oven’s broil setting.
Once your chicken shepherd’s pie is finished baking, use the broil setting for 1 to 5 minutes to get the signature golden effect. Keep a close eye on your dish during this time though, as just 30 seconds can mean the difference between golden or burnt, and every oven is a bit different.
To get a perfect chicken shepherd’s pie, it’s important to have the perfect consistency of mashed potatoes. Be careful adding milk and butter to your potatoes, as too much added liquid may cause your potato mixture to sink down into your filling while baking. If you’re unsure how much to use, refer to our recipe for The Best Mashed Potatoes!
Serving Suggestions
This dish is delicious, hearty and comforting – what’s not to love? The only thing is, sometimes you may need something else to balance out all those rich flavors. Serve with veggies such as The Best Roasted Broccoli which is a good place to start, but if you’re looking to do something a bit more elaborate, these Garlic Roasted Brussels Sprouts or this Broccoli Cranberry Salad both make fantastic options.
Want to keep the rich flavors going? Serve them up for dessert! Why not round out your meal with a serving of something sweet, like this Healthy Cottage Cheese Cheesecake or this Mulled Red Wine Cake? Guaranteed cozy vibes at your dinner table!
Chicken Shepherd’s Pie
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups cooked chicken breast shredded
- 1 cup frozen mixed vegetables carrots, peas, corn, and green beans
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 3 cups mashed potatoes prepared with milk and butter
Instructions
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Preheat the oven to 400°F (200°C).
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In a large skillet, heat olive oil over medium heat. Add onions and cook until translucent, about 3 minutes. Stir in garlic and cook for an additional minute.
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Add the shredded chicken and frozen mixed vegetables to the skillet. Cook until the vegetables are warmed through, about 5 minutes.
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Sprinkle flour over the chicken and vegetables, stirring to coat. Cook for 2 minutes.
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Gradually pour in the chicken broth, stirring constantly. Add thyme, rosemary, salt, and pepper. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
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Transfer the chicken mixture to a 9×13-inch baking dish. Spread the mashed potatoes evenly over the top.
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Bake in the preheated oven for 20 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
Nutrition
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