Tuscan Chicken Shepherd's Pie
Photo by: Chad Elick
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 by substituting lean ground chicken, and adding a healthy serving of white beans.
Click here to read about this recipe on The Simple Kitchen blog
Click here to read about this recipe on The Simple Kitchen blog
ingredients: Add all to shopping list
2 lbs russet potatoes
1 Tbsp + 2 tsp kosher salt, divided
1 Tbsp extra virgin olive oil
1 lb lean ground chicken
½ medium onion, grated
3 cloves garlic, pressed
1 tsp fresh-cracked black pepper, divided
1 (14.5-oz) can white beans, rinsed and drained
2 cups frozen corn (or vegetable of your choice)
4 Tbsp unsalted butter, divided
2 Tbsp flour
1 cup chicken broth
1 tsp poultry seasoning
2 Tbsp sour cream
2 Tbsp cream cheese
¼ cup milk
8-oz shredded Italian blend cheese
2 Tbsp chopped flat leaf Italian parsley
1 Tbsp + 2 tsp kosher salt, divided
1 Tbsp extra virgin olive oil
1 lb lean ground chicken
½ medium onion, grated
3 cloves garlic, pressed
1 tsp fresh-cracked black pepper, divided
1 (14.5-oz) can white beans, rinsed and drained
2 cups frozen corn (or vegetable of your choice)
4 Tbsp unsalted butter, divided
2 Tbsp flour
1 cup chicken broth
1 tsp poultry seasoning
2 Tbsp sour cream
2 Tbsp cream cheese
¼ cup milk
8-oz shredded Italian blend cheese
2 Tbsp chopped flat leaf Italian parsley
directions:
Peel and cut potatoes into ½” pieces, place in a saucepan with enough water to cover potatoes and 1 tablespoon kosher salt. Cover and place on high heat and allow to boil.
While potatoes are cooking, place a large skillet over medium high heat with olive oil in it. Add chicken and stir. Grate onion and add to pan. Stir to combine. Using a garlic press, mince garlic and add to pan. Add 1 teaspoon salt and ½ teaspoon pepper, stir to combine.
Preheat oven to broil.
Meanwhile, in a small saucepan over medium heat whisk 2 Tbsp butter and flour and allow to cook for 3 minutes. Add chicken broth and poultry seasoning. Whisk to combine and cook for 2-3 minutes until thickened.
Add corn and beans to chicken mixture, pour gravy on top. Stir to combine.
Drain potatoes, add 2 Tbsp butter, cream cheese, sour cream, ¼ cup milk, 1 teaspoon kosher salt and ½ teaspoon fresh ground pepper to pan and pour potatoes on top. Mash and combine with potato masher. Add ½ of cheese, stir to combine.
Spread mashed potatoes over top of the chicken mixture. Spread evenly to edges of pan. Sprinkle remaining cheese over top. Place pan in oven under broiler until cheese is golden brown and bubbly. 1-3 minutes. Keep a close eye on cheese.
Remove from oven, sprinkle with parsley, serve and enjoy.
KITCHEN COUNTER:
Serves 8.
Also See:
30-Minute Hearty Pasta Fagioli
30-Minute 3-Cheese Skillet Lasagna
Tortellini and Vegetable Soup
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.
