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Chicken Shepherds pie in a white baking dish, garnished with parsley

Chicken Shepherd’s Pie

4.88 from 16 votes
Created by Mariam Ezzeddine
This easy Shepherd’s Pie is a lightened-up classic! The ultimate comfort food, your whole family will love it. It’s so simple but delicious, it’s perfect for when you’re craving something hearty.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Irish
Servings 6 servings
servings

Ingredients

  • 2 Tbsps olive oil
  • ⅓ cup yellow onion diced
  • 1 tsp garlic minced
  • 1 cup carrot diced
  • 1 lb ground chicken
  • 2 Tbsps all purpose flour
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 ½ cup chicken broth
  • 1 tsp oregano
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1 cup frozen peas thawed
  • 3 medium Yukon gold potatoes about 2 lb
  • ¼ cup unsalted butter
  • ½ cup heavy cream
  • 2 Tbsps fresh parsley chopped

Instructions

  • Preheat the oven to 400 degree F. Grease a 5X9 baking dish and keep it aside.
  • Heat a skillet over a medium heat; add oil, onions, garlic and carrots. Cook till the onions turn translucent for 2-3 minutes.
  • Add in the ground chicken and break them up with wooden spoon and cook for 5 minutes
  • Sprinkle the flour and cook for a minute. Add the tomato paste, Worcestershire sauce, chicken broth, and the spices; oregano, thyme, salt and pepper. Let it simmer for 5-6 minutes until the sauce thickens.
  • Add the frozen peas along, stir and remove from the heat. Transfer them to the prepared baking dish and set aside.
  • Meanwhile, peel the potato skin and cut them into cubes. Boil the potatoes in salt water for 7-8 minutes until potatoes are cooked through. Mash the potatoes with a masher along with the butter, heavy cream, salt and pepper. Add some parsley leaves and mash them until smooth.
  • Spread the mashed potatoes over the chicken mixture evenly covering the baking dish.
  • Bake the Shepards pie for 20-25 minutes until the top layer is slightly golden. Allow the pie to cool for 10 minutes before serving.
  • Garnish the pie with parsley and serve while it is still warm.

Notes

  • Feel free to add some shredded cheese on top of the mashed potatoes for a more cheesy dish.
  • To mash the potatoes quickly, use a potato masher or a mixer.
  • Not a fan of regular potatoes? Try my mashed sweet potatoes as a topping instead.
  • No baking dish? Use a cast-iron skillet instead.
  • Feel free to add other vegetables such as mushrooms, green beans, corn, spinach, and more!
  • You can place the mashed potatoes on top of the filling however you’d like. For a fancier look, you can pipe the potatoes on top with a piping tip and bag in large dollops.

Nutrition

Calories: 408kcal | Carbohydrates: 26g | Protein: 19g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 143mg | Potassium: 1028mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4446IU | Vitamin C: 31mg | Calcium: 63mg | Iron: 3mg
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