This is my twist on shepherds pie and chicken pot pie combined. So basically its: shepherds pie + chicken pot pie = Shepherds Pot Pie. Also, since fresh veggies are so readily available at local farmer’s markets right now, I have loaded it with vegetables, and tried to make it as healthy as possible. Trust me, does not taste like a healthy dish… it tastes amazing, with all of the rich, comfort food taste that you are craving!
Shepherds Pot Pie
-2 tablespoons of unsalted butter
-2 chicken breast diced
-3 celery stalks chopped
-3 carrots chopped
-1 large onion chopped
– 2 garlic cloves minced
– 2 tablespoons of all purpose flour
– 1 cup low sodium chicken stock
-1/2 cup frozen peas
-2 tablespoons fresh parsley chopped
-1/2 cup of shredded cheddar cheese
-Preheat oven to 350.
-In a Dutch oven melt butter over medium-low heat. Add the onion and cook until soft.
-Add carrots and celery and cook until tender.
-Add garlic and cook for 3 minutes.
-Add chicken and cook until it is no longer pink and cooked through.
-Sprinkle with flour, stir constantly, cooking for 2 minutes.
-Add chicken stock. Stir together, and allow sauce to reduce while cooking for a few minutes.
-Butter/Spray/Grease a baking pan. (I used a 9in square stone pan, but you can use anything you have already. No need to buy a specific shape pan, just make sure its big enough to fit all of your filling and mashed “potatoes”)
-Spoon in all of the “inside”, above chicken, veggie mixture into the pan.
-Gently, spoon or pipe on your cauliflower mashed “potatoes” over the chicken mixture in an even layer. Be careful not to stir into the chicken mixture, you want the “potatoes” to be a crust.make up the inside of the “pie”… I top this dish with my Cauliflower Mashed “Potatoes”.
-Sprinkle with cheddar cheese.
-Bake at 350 for 30 minutes until the cheese is melted, chicken mixture is bubbly, and the “potatoes” are set.
Let me know what you think of this yummy recipe!!! Enjoy!