My husband is a Midwestern meat-and-potatoes-loving man, so when it's comfort food season, you better believe shepherd's pie
is on my must-cook list. This fall I decided to make it with a lighter, healthier twist
To lighten it up, I've replaced the traditional beef for chicken, and added white beans
make it extra hearty and satisfying. Your meat lovers won’t even miss the beef. The chicken gravy creates an excellent thick, rich base, and the finishing layer of Italian-seasoned shredded cheese
adds a new dimension of flavor while pairing perfectly with the creamy layer of mashed potatoes
Through and through this is a perfect fall dish easy enough to prepare on a weeknight, as it's ready to eat in just 30 minutes
. It's a regular on my family's dinner table, and I am so happy to be serving it in a way that is just a little bit healthier. I hope your family enjoys this dish, and it becomes a regular at your dinner table, too.
With love from our Simple Kitchen to yours!
Click here to get the recipe
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Donna and Chad Elick are authors of the blog The Slow Roasted Italian. Donna is the recipe developer, cook and party planner, and Chad is the resident taste tester, photographer and designer. Creating delicious meals in a snap is what they do best, so pull up a chair and join them! For more, visit TheSlowRoastedItalian.com, and follow their weekly blog on dash, The Simple Kitchen.
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