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Farmhouse Chicken Shepherd’s Pie

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.

Servings 6
Total Time: 1 hour
Servings: 6
Total Time: 1 hour


  • 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

Nutrition Facts

Servings 6

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
Protein 22g
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:


  1. Heat oven to 400˚F. Oil a 2-quart casserole or baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Place potatoes and cauliflower in a large bowl. Mash until just smooth; stir in egg and remaining herbs. Season well with salt and pepper.
  6. 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.
  7. Bake casserole 25 to 30 minutes or until top is golden brown and crisp.