Description
A comforting twist on the traditional Shepherd’s Pie, featuring tender chicken in a rich gravy topped with creamy, golden-brown mashed potatoes.
Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cubed
- 2 lbs Russet potatoes, peeled and cubed
- 1 onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 4 tbsp butter
- 1/2 cup milk
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium-high heat; brown chicken until golden and set aside.
- In the same skillet, sauté onion and carrots until softened, then add garlic and cook for 1 minute.
- Stir in flour and cook for 2 minutes to create a roux.
- Gradually whisk in chicken broth and simmer until thickened into a gravy.
- Return chicken to the pan and stir in peas, thyme, salt, and pepper.
- Pour the chicken mixture into a baking dish.
- Boil potatoes in salted water until tender, drain, and mash with butter and milk.
- Spread mashed potatoes over the filling and create ridges with a fork.
- Bake for 25-30 minutes until the top is golden brown.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American-British Fusion