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 home style recipe.
- 2 tablespoons olive or canola oil, divided
- 2 to 3 (14 ounces) Just Bare 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 pound Yukon gold potatoes, cut into chunks
- 1/2 head cauliflower, cut into florets (4 cups)
- 1 egg, lightly beaten
|Amount Per Serving|
|Calories 254||Calories from Fat 24|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 6g||21%|
|Total Sugars 7g|
|Calcium 9%||Iron 16%|
|Vitamin C 101%||Vitamin A 108%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
- 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.