Chicken Shephard'S Pie With Cheddar Potatoes Recipe

Name: Chicken Shephard'S Pie With Cheddar Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Filling melt:; 2 T Unsalted Butter; 1 C diced celery; 1 C each sliced carrots & button mushrooms; 1 t minced garlic; 1/4 C all-purpose flour; 1/2 C dry sherry; 2-1/2 C low sodium chicken broth; 4 C shredded chicken; 1 C each frozen green peas & pearl onions, thawed; 1 t dried thyme; For the topping cook:; 1 lb. Yukon gold potatoes, peeled and cubed; 4 T unsalted butter, cubed and softened; 1-1/2 C shredded white cheddar cheese; 1 egg, lightly beaten; 1 T Dijon mustard

Servings: persons

For the Filling melt:
2 T Unsalted Butter
1 C diced celery
1 C each sliced carrots & button mushrooms
1 t minced garlic
1/4 C all-purpose flour
1/2 C dry sherry
2-1/2 C low sodium chicken broth
4 C shredded chicken
1 C each frozen green peas & pearl onions, thawed
1 t dried thyme
For the topping cook:
1 lb. Yukon gold potatoes, peeled and cubed
4 T unsalted butter, cubed and softened
1-1/2 C shredded white cheddar cheese
1 egg, lightly beaten
1 T Dijon mustard

1
Preheat oven to 400 deg. with rack centered.
2
For the filling melt 2 T butter in a large saute pan or cast iron pot over medium heat. Add celery, carrots, mushrooms and garlic and sweat until softened; 5 min. Stir in flour and cook 1-2 min. Ad sherry and stir until absorbed. Stir in broth, then add chicken, peas, pearl onions, and thyme. Season with salt and pepper. Bring filling to a boil then reduce heat to low and simmer while preparing topping.
3
For the topping, cook potatoes in large pot of boiling salted water until fork tender; about 12-15 min. Drain potatoes, and return to the pot. Cook over low heat to remove remaining moisture, stirring often, about 1 min. Crush potatoes with potato masher, then add 4 T butter and blend with a hand mixer on low speed until potatoes are smooth. Stir in cheddar, egg, and Dijon; season with salt.
4
Spoon topping over the filling in pan and bake lie until topping is lightly browed; 25-30 min. Let stand 15 minutes before serving.

1958

kcal

Calories

146

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Filling melt:, 2 T Unsalted Butter, 1 C diced celery, 1 C each sliced carrots & button mushrooms, and more.

Yes, Chicken Shephard'S Pie With Cheddar Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Shephard'S Pie With Cheddar Potatoes

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