Chicken Shepherd's Pie
This Chicken Shepherd’s Pie is the ultimate comfort food! Creamy mashed potatoes top a rich, savory chicken and veggie filling for an easy, hearty meal. Perfect for weeknights or using up leftovers!
Servings 6
Calories 356kcal
Ingredients
- 6 potatoes peeled and cut into chunks
- 2 ½ cups milk separated
- 2 tbsp salted butter separated
- salt & pepper to taste
- 2 sweet onions chopped
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 cup chicken cooked and roughly chopped
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp fresh rosemary
- ½ tsp curry powder
- 1 cup frozen mixed vegetables
- ¼ cup Parmesan cheese shredded
Instructions
- Boil a large pot of salted water on the stovetop. Add in potatoes and cover, cooking for 15 minutes or until potatoes are tender. Drain. Add in ½ cup milk, salt and pepper and 1 tbsp butter. Mash until smooth. Set aside.
- In a large pan, melt 1 tbsp butter over medium heat. Add onions and garlic and cook for about 5 minutes. Stir in flour.
- Whisk in milk, Dijon mustard, lemon juice, rosemary and curry powder. Continue to whisk constantly until it reaches a thick consistency. Add in chicken and frozen vegetables and stir for another 3 to 5 minutes.
- Spread chicken mixture in a 9-inch square baking dish. Spread mashed potatoes on top. Sprinkle on Parmesan cheese. Broil for about 5 minutes or until cheese melts. Serve hot.
Video
Nutrition
Serving: 1bowl | Calories: 356kcal | Carbohydrates: 55g | Protein: 19.7g | Fat: 6.9g | Saturated Fat: 3.9g | Polyunsaturated Fat: 2.4g | Trans Fat: 0.1g | Cholesterol: 38.9mg | Sodium: 795.9mg | Fiber: 8.7g | Sugar: 9.3g
