Chicken Shepherd's Pie

Ingredients

2 tablespoons olive oil)
2 pounds ground chicken
Kosher salt and freshly ground black pepper
2 teaspoons poultry seasoning
2 1/2 pounds russet potatoes, peeled and cubed
1 sweet yellow onion, peeled and diced
2 carrots, peeled and sliced
4 celery stalks, chopped
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 (10-ounce) package frozen peas
A few dashes of hot sauce
2 cups shredded sharp cheddar cheese

Preparation

1
Preheat the oven to 425°F.
2
Heat olive oil in a Dutch oven (or a deep ovenproof dish) over high heat. Add chicken and break up with a wooden spoon; season with salt, pepper, and poultry seasoning.
3
Place potatoes in a pot with water to cover. Cover and bring to a boil, then salt the water and cook potatoes for 15 minutes, or until tender.
4
Add onion, carrots, and celery to the Dutch oven and cook for 5 minutes.
5
While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat. Add flour and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened, then add to the chicken mixture.
6
Stir in the peas into the chicken mixture and turn off the heat.
7
Drain the potatoes and return the pot to the heat. Add the remaining 2 tablespoons of butter and melt over medium heat. Season with salt and pepper. Mash the potatoes and adjust the seasoning.
8
Spoon the potatoes onto the meat, and cover the potatoes with the cheese. Bake uncovered for 5-10 minutes until the top is golden.

 



Comments

thecrabbycook's picture

Okay, this is taking comfort food to a new level. I'm all over it.

Other Names:

Ground Chicken Shepherd's Pie

Yield:

4-6 servings

Added:

October 28, 2011

Creator:

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