I made a chicken version of Shepherd’s Pie for dinner the other night and boy was it delish!!! This is an excellent alternative for those who do not eat beef/lamb or who just simply want to try something different! This recipe has a bit of heat – a twist on an old traditional recipe – leave out the additional spices for a milder version. Enjoy!
4-5 large potatoes, chopped
2-3 tblsp butter
3 carrots diced
1 large onion diced
2-3 cloves of garlic, minced
1.5 lbs of ground chicken or /turkey/beef/lamb
1 large tomato or 2 plum tomatoes
1 cup of peas
1 cup of corn
½ cup mixed bell peppers (red/green/yellow) diced
1 tblsp tomato paste
1 cup vegetable/chicken stock
¼ cup cream
1 ½ tblsp flour
Mix of spices (1 tsp each – cumin, coriander, red pepper, parsley, etc whatever you have) Salt/pepper to taste
1 jalapeno (optional)
Handful of grated cheese (any kind you like will do – I use sharp cheddar)
1. Preheat oven to 400’ F
2. Boil potatoes in large pot of salted boiling water. Mash and add salt and pepper to taste. Add green onions or chives (optional). Set aside.
3. In a heavy skillet, melt butter and sauté carrots and onion for 12 min, add garlic, sauté for 3 more min.
4. Add ground chicken and sauté until brown.
5. Add tomato and mixed pepper and jalapeno – cook for 5 min.
6. Add chicken stock, flour and tomato paste and cook 5 min until combined.
7. Add peas/corn and add cream, salt, pepper, and additional spices.
8. Add ingredients from skillet into deep oven proof dish (2.3 L) in a single layer. Top with mashed potatoes and smooth over. Sprinkle grated cheese.
9. Bake for 30 min. Let stand for 15 min before serving.