Chicken Shepherd's Pie

🧂 Ingredients

• 2 cups chicken

  diced, cooked
• 1/2 cup red bell pepper

  diced
• 1/4 cup red onion

  chopped
• 1 large carrot

  peeled and sliced thinly or chopped small
• 1 cup canned or frozen corn kernels
• 1 cup canned or frozen green beans
• 3/4 cup canned or frozen green peas
• 2 cloves garlic

  minced
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1 tbsp. tomato paste
• 1 1/4 cups low-sodium chicken broth

  divided use
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. dried oregano

  (can use fresh)
• 1 tsp. fresh thyme
• 1 tsp. fresh rosemary

  minced
• 2 tbsp. cornstarch
• 6 large red potatoes

  unpeeled, diced (about 2.5 lbs.)
• 4 tbsp. unsalted butter
• 1/2 cup half-and-half
• 1 cup Parmesan cheese

  shredded
• 2 cups sharp cheddar cheese

  shredded (divided use)
• 1 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1 tsp. sea salt
• 1 tbsp. fresh, snipped chives

  for garnish, if desired

Instructions

• 1 In a large 12” skillet, sauté carrots, red bell pepper, onions, and garlic in a
  1/3 cup of chicken broth until veggies are tender, about 10 minutes.
• 2 Add salt, pepper, tomato paste, Worcestershire sauce, remaining chicken broth
  and seasonings.
• 3 Add frozen peas and chicken and cook about 5-10 minutes at a simmer.
• 4 Add cornstarch and stir to combine.
• 5 Add corn and green beans and heat through a few minutes.
• 6 Spray an 9x11” glass baking dish with cooking spray.
• 7 Pour meat mixture into prepared baking dish.
• 8 Spread mashed potato topping with a rubber spatula all the way to the edges to
  seal in the chicken so there are no gaps.
• 9 Sprinkle remaining cup of cheddar cheese over top.
• 10 Bake at 400° for about 30 minutes until top is lightly, golden brown.
• 11 Sprinkle with fresh minced chives for garnish, if desired.
• 12 Allow casserole to sit out about 10 minutes and set up before serving.
• 13 Bring water to a boil in a large stock pot.
• 14 Add diced potatoes and boil about 15 minutes until soft.
• 15 Drain in colander.
• 16 Add potatoes back into the stock pot.
• 17 Add butter, half-and-half, Parmesan cheese, 1 cup of sharp cheddar cheese and
  seasonings.
• 18 Stir together well to combine.
• 19 Set aside.

Nutrition Info