Ground Chicken Shepherd’s Pie

A traditional shepherd’s pie is made with lamb, but we’ve swapped it out for ground chicken. Don’t worry, though…our version is just as hearty and satisfying as the classic!

You can use leftover mashed potatoes, make your own from scratch, or purchase the store-bought variety (we’ll never tell). Whatever you choose will be delicious atop the savory mixture of chicken, veggies, and rich gravy.

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  1. Preheat the oven to 350 degrees.
  2. Heat 1 Tb cooking oil over medium-high heat. Add the ground chicken, season it with salt & pepper, and cook until it is no longer pink. Break it up continually while cooking, and then set the ground chicken crumbles aside in a separate bowl.
  3. In the same pan, heat 2 Tb cooking oil over medium-high heat. Saute onions for about 3 minutes until translucent.
  4. Add 2 Tb. of butter to the pan. When melted, add the carrots, corn, and peas and cook for about five minutes.
  5. Add the remaining 2 Tb. of butter. Once melted, add the flour and stir to coat the vegetables. Add the tomato paste, Worcestershire sauce, and thyme, and stir well to combine.
  6. Slowly add the chicken broth, whisking continually to avoid lumps. Return the cooked ground chicken to the pan. Stir to combine, and then season to taste with salt & pepper.
  7. Pour the chicken & vegetable mixture into a greased casserole dish. Cover with the mashed potatoes and sprinkle with Parmesan cheese if desired. (Parmesan cheese is not a traditional ingredient, but will help to color the mashed potatoes).
  8. Bake at 350 degrees for 30-40 minutes until hot and bubbly. Allow to sit for at least 5 minutes before serving.

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