Traditionally a shepherd’s pie contains leftover roasted lamb–an easy way to use leftovers in a comforting one-dish recipe. This version is updated using fresh chicken and topped with mashed golden potatoes and cauliflower—a modern nod to upping the veggie ante in a rustic homestyle recipe.
FARMHOUSE SHEPHERD’S PIE
Makes 6 servings
INGREDIENTS
2 tablespoons olive or canola oil, divided
1 lb. boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
3 cloves garlic, finely chopped
1 medium red onion, chopped
1 medium rutabaga, chopped (2 cups)
3 medium carrots, sliced
4 ounces button mushrooms, chopped
Coarse salt and freshly ground pepper to taste
1 tablespoon cornstarch or potato starch
3/4 cup low-sodium chicken broth
1/2 cup frozen peas, thawed
1 tablespoon chopped fresh rosemary, divided
1 tablespoon chopped fresh sage, divided 1 tablespoon chopped fresh thyme, divided
1 lb. Yukon gold potatoes, cut into chunks
1/2 head cauliflower, cut into florets (4 cups)
1 egg, lightly beaten
DIRECTIONS
Heat oven to 400˚F. Oil a 2-quart casserole or baking dish.
Heat 1 tablespoon oil in a large skillet over medium-high heat; sauté chicken and garlic about 5 minutes; remove to a plate. Add remaining 1 tablespoon oil to skillet; add onion, rutabaga, carrots and mushrooms; season with salt and pepper. Cook and stir about 8 minutes or until softened.
Stir cornstarch into chicken broth until dissolved; pour into skillet and heat bring mixture to a boil, stirring frequently. Remove from heat. Stir in chicken, peas, and half of herbs. Spoon into prepared casserole dish.
Meanwhile, fill a large saucepan with water and bring to a boil. Cook potatoes and cauliflower for about 10 minutes or until tender. Drain well.
Place potatoes and cauliflower in a large bowl. Mash until just smooth; stir in egg and remaining herbs. Season well with salt and pepper.
Spoon potato-cauliflower mixture over the top of the chicken filling in the baking dish. Spread to entirely cover the top, swirling with the back of a spoon.
Bake casserole 25 to 30 minutes or until top is golden brown and crisp.
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