Chicken Shepherd’s Pie Cooled Before Slicing

Chicken Shepherd’s Pie Cooled Before Slicing is filed under Chicken and built around olive oil, yellow onion chopped, and minced garlic 2 cloves. Plan on 6 slices.

Count on 20 minutes of prep, 30 minutes of cooking, about 50 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Filling

• 2 tablespoons olive oil
• 1 cup yellow onion chopped, approximately 1 medium onion
• 2 teaspoons minced garlic 2 cloves
• 1 pound ground chicken
• 1 teaspoon dried thyme
• ¾ teaspoon dried crushed rosemary
• 1 ½ teaspoons dried parsley
• 1 ½ teaspoons kosher salt
• black pepper to taste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
• 2 tablespoons tomato paste
• 1 cup chicken stock
• 16 ounces peas and carrots frozen
• 8 ounces frozen sweet corn

Potato Topping

• 1 ½ pounds gold potatoes peeled, cubed
• 6 tablespoons unsalted butter
• 1/3 cup whole milk or half and half
• ½ teaspoon garlic powder
• 1 ¼ teaspoons kosher salt less to taste if you salted your cooking water

How the cooking goes

1. In a medium sauté pan, add about 2 tablespoons of olive oil and begin cooking onion and garlic over medium low heat, stirring often. Cook until they are mostly translucent then add the ground chicken, thyme, rosemary, parsley, a few cracks of fresh black pepper and 1 teaspoon kosher salt.
2. Increase the heat to medium then cook until the chicken is almost fully cooked.
3. Add the Worcestershire sauce and tomato paste, stirring to coat. Then sprinkle on the flour and stir to incorporate. Add the chicken stock and frozen vegetables and continue cooking, stirring often until the sauce has thickened and reduced to the point of holding a line when you run your spatula or spoon through the bottom.
4. Once you add the chicken stock and vegetables to the filling, place the potatoes in a large saucepan then add enough cold water just to cover. [This can, of course, be done right after peeling to keep them from browning.] Cook over high heat until the potatoes are tender and can easily be pierced with a fork or cake tester.
5. Strain the potatoes and move it onto the bowl of a electric mixer with the paddle attachment or back to the cooking pot. If using a potato masher, and the butter, salt, garlic powder and mash until the butter melts. Add the milk a bit at a time until you have a thick but spreadable consistency. If using a electric mixer, break up the potatoes on medium speed then reduce to low and add the butter and seasoning. Mix until melted, then begin adding the milk slowly until the spreadable consistency is reached.
6. Once the filling mixture has thickened either set it aside or move it onto a 9 x 9 -inch baking dish. You cooked the filling and baked the final dish in a 2 ¼ quart Le Creuset cast iron braiser. Super easy.
7. Dollop and spread the mashed potatoes evenly over the top of the filling. Pay special attention to sealing the edges. This will keep the filling from bubbling up over top of your topping. You made some nice swirls and such, but you could also pipe it for a fancier presentation.
8. Oven-bake the chicken shepherd’s pie in a preheated oven at 400°F for 25 – 30 minutes. You recommend placing a sheet pan underneath the dish.
9. For preparing ahead: You can cool, cover and refrigerate the prepared dish prior to baking for up to 3 days. It will affect the potato texture but is a super great way to meal prep. You can also freeze the dish at this stage for several months. The potatoes will also be less smooth than when baked fresh. When you are ready, heat the oven to 400°F and bake as directed.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Chicken with Shallots for a Weeknight Skillet and Chicken Vegetable Soup Simmered for the Bowl.