Shepard’s Pie
This is a bit different take on a traditional Shepard’s Pie, but had a ton of flavor and was super simple to make!
Ingredients:
1lb Ground Chicken
1/2 cup low sodium Chicken Broth
1 bag frozen Peas, Carrots, Green Beans
2 cloves Garlic, minced
1 medium Yellow Onion, chopped
Salt and Pepper
1 tbsp Ground Mustard
1 tbsp Italian Seasoning
For the mashed potatoes:
10-12 small Yukon Gold Potatoes, diced into cubes
1/4 cup Milk of choice
1 tbsp Butter
Splash of Chicken Broth
Salt and Pepper
How to make:
Fill a large pot with water and bring to a boil. Add the potatoes and cook until you can easily poke with a fork and they feel soft.
While the potatoes are boiling, in a large skillet add in the garlic and onion.
Cook the garlic and onion until fragrant, then add in the ground chicken.
Add the ground mustard, Italian seasoning, salt and pepper.
Cook until the chicken is just about all the way cooked through.
Next, add in the frozen veggies and chicken broth.
The trick here is to cook long enough to let the chicken broth evaporate almost all the way out. This will leave lots of flavor and your shepard’s pies will not be too soggy.
You can add more salt to taste if necessary.
As the chicken broth is boiling out, tend to the potatoes.
Drain the potatoes, then add them back into the pot.
Add in the milk, chicken broth, and butter then mash the potatoes to a smooth, creamy consistency.
Once your Shepard’s Pie base is cook through and looks like the excess broth has evaporated you can now use a spatula and flatten out the top.
Next, add the mash potatoes across the top of the base and then broil on high for about 4-5 minutes to crisp the top of the potatoes.
