Shepherds pie, with a twist! We took a basic shepherds pie and tweaked it a little just to add something different and make it a bit healthier We added sweet potato to the mashed potato, and used ground chicken instead of beef.
- 1/3 cup butter (for roux)
- 1/3 cup flour
- 1 3/4 cup chicken stock
- 1 large onion finely chopped (should be about 1 cup)
- 2-4 cloves of garlic
- 1 1/2 lbs ground chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 tsp paprika
- 1 tsp parsley
- 1 tsp thyme
- 1 lb yukon gold potatoes
- 1 large sweet potato about (1 1/2 – 2 cups)
- 3 tbsp butter (for potato)
- 2 tbsp cream
- pecorino or parmesan (optional)
1. Melt 1/3 cup butter then add 1/3 cup flour to make roux.
2. Cook roux for a minute then add 1 3/4 cup chicken stock and bring to a boil. Set aside.
3. Heat pan with a little olive oil and sauté onion and garlic for a few minutes until they have softened.
4. Add in the chicken and cook until the ground chicken is fully cooked. Drain liquid from the chicken.
5. Add the corn, peas, chicken roux mix, paprika and herbs. Season with salt and pepper to taste and cook for 5 more minutes then take off heat.
6. Bring a large pot of salted water to a rapid boil then put in the potatos and sweet potatoes that have been chopped into roughly the same size pieces for even cooking. Boil until a fork goes easily into and out of the potato.
7. Mash the potatoes, either by hand or with a mixer. We put the potatos in our mixer bowl, it makes them fluffy and creamy. Add in the cream and butter and mash until smooth. Season with salt and pepper to taste.
8. Place the meat mixture into a casserole dish (we used an 8″x12″) and level out the top. Top that off with the mashed potatoes and smooth the top. 9. I like to finish it with some freshly grated pecorino or parmesan.
10. Bake at 350F for 25 mintues covered, then uncover and bake another 10 minutes.