Easy Chicken Shepherd’s Pie

The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd’s pie recipe.


  • 6 potatoes, peeled and cut into chunks
  • 2 1/2 cups milk, separated
  • 2 tbsp butter, separated
  • salt & pepper, to taste
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 1 cup chicken, cooked and roughly chopped
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp fresh rosemary
  • 1/2 tsp curry powder
  • 1 cup frozen mixed vegetables
  • 1/4 Parmesan cheese, shredded


  1. Boil a large pot of salted water on the stovetop. Add in potatoes and cover, cooking for 15 minutes or until potatoes are tender. Drain. Add in 1/2 cup milk, salt and pepper and 1 tbsp butter. Mash until smooth. Set aside.
  2. In a large pan, melt 1 tbsp butter over medium heat. Add onions and garlic and cook for about 5 minutes. Stir in flour.
  3. Whisk in milk, Dijon mustard, lemon juice, rosemary and curry powder. Continue to whisk constantly until it reaches a thick consistency. Add in chicken and frozen vegetables and stir for another 3 to 5 minutes.
  4. Spread chicken mixture in a 1.5 quart casserole dish. Spread mashed potatoes on top. Sprinkle on Parmesan cheese. Broil for about 5 minutes or until cheese melts.
  5. Serve hot.

Source : allrecipes.com

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