Chicken Shepherd's Pie
By: Sheri Wetherell
Published: Friday, October 28, 2011 - 11:46am

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

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