Shepherd's Pie

Published: Jun 25, 2007

Yields:

Cal/Serv:

400

This delicious variation of the classic favorite has lots of well-browned carrots and red pepper pieces to flavor the ground chicken. Top with our special mashed potatoes and bake until browned.

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Ingredients

6 medium all-purpose potatoes
2 Tbsp. vegetable oil
2 medium carrots
1 large onion
1 large red pepper
2 Tbsp. margarine or butter
1 tsp. salt
3/4 cup milk
2 Tbsp. chopped fresh chives or green-onion tops
1 package medium-size mushrooms
1 1/4 cups chicken broth
1 Tbsp. all-purpose flour
1 1/2 lb. ground chicken
1/4 tsp. coarsely ground black pepper
1/4 tsp. dried thyme leaves
2 Tbsp. catsup
1 Tbsp. Worcestershire

Directions

1. Step 1In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender.
2. Step 2Meanwhile, in 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add carrots; cook 5 minutes. Add onion and red pepper and cook until vegetables are golden, about 15 minutes longer. Remove vegetables to medium bowl.
3. Step 3When potatoes are done, drain. With potato masher, mash potatoes in saucepan with margarine or butter and 1/2 teaspoon salt. Gradually add milk; mash until mixture is smooth. Stir in chives; set aside.
4. Step 4In same skillet, in remaining 1 tablespoon vegetable oil, cook mushrooms until well browned and liquid evaporates, 5 to 10 minutes; remove to bowl with vegetables.
5. Step 5In 2-cup glass measuring cup, mix chicken broth and flour until blended; set aside.
6. Step 6Preheat oven to 400 degrees F. In same skillet, over high heat, cook ground chicken, pepper, thyme, and 1/2 teaspoon salt until chicken is lightly browned and any liquid evaporates, 7 to 10 minutes. Stir in catsup, Worcestershire, cooked vegetables, and chicken-broth mixture. Cook, stirring, until liquid thickens, 3 to 5 minutes.
7. Step 7Spoon chicken mixture into shallow 2-quart ceramic or glass casserole; top with mashed potatoes. Place sheet of foil underneath casserole; crimp edges to catch any drips during baking. Bake 20 to 25 minutes until mashed-potato topping is lightly browned.