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Chicken shepherds pie

Prep: 30 mins
Cook: 60 mins
Chicken shepherds pie

3 large floury potatoes, peeled and cut in half

30g butter

125ml milk

2 medium carrots, peeled and cut into thin disks

10ml olive oil

1 medium sweet onion, chopped fine

1 clove garlic, minced

150g button mushrooms, cleaned and cut in quarters

350g frozen peas

500ml chicken stock

15g cornstarch

45ml water

1 small bunch fresh thyme, minced

750g cooked chicken, cut into medium chunks

Salt and pepper to taste

100g parmesan cheese

Preheat the oven to 160ºC / 325ºF / Gas Mark 3.

In a medium saucepan boil Yukon gold potatoes until soft and drain.

Mash potatoes with butter and milk; set aside.

In a small pan of boiling water blanch carrots until tender and set aside.

Heat olive oil in large skillet over medium high heat.

Sauté onions, garlic and mushrooms until softened and lightly browned.

Add chicken stock to skillet and heat mixture until stock is simmering.

In small bowl stir together the cornstarch and water until there are no lumps.

Pour cornstarch mixture into the simmering stock mixture and stir until the sauce thickens.

Add blanched carrots, frozen peas, cooked chicken and thyme to skillet and stir to combine.

Season to taste.

Spoon the chicken mixture into large deep baking dish.

Top with mashed potatoes taking care to completely cover the chicken mixture.

Score top with a fork and sprinkle with parmesan.

Bake shepherd’s pie until potatoes are browned, approximately 45 minutes.

Serve.

Serves
8

Preparation Time
30 minutes

Cooking Time
60 minutes

Main ingredients
Chicken, Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Pies

Special Info
Gluten free, Nut free

Level of Difficulty
Easy

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