Shepherd’s Pie (Chicken & Cheddar)

Chicken Shepherd’s Pie is the best way to put leftover chicken (or turkey) into a family-approved comfort meal. This scrumptious casserole dinner is loaded with fresh veggies in a creamy white gravy topped with mashed potatoes and baked to perfection. This shepherd’s pie recipe has all the comfort of a pot pie, minus the flour crust. Instead, it's topped with a creamy layer of mashed potatoes which makes it completely irresistible. Make this entree with rôtisserie style, cubed or shredded chicken.

3 Tbsp. butter
1 medium onion, diced (~ 2 cups)
2 cups mirepoix, such as carrots, onions, celery and red bell peppers, thawed
4 cloves garlic, minced
3 Tbsp. all-purpose flour, unbleached
2 cups chicken broth
2 cups half-and-half cream
1 cup peas, frozen, no need to thaw
1 cup peaches and cream corn, frozen, no need to thaw
3 cups chicken, cooked, shredded or cubed
1 Tbsp. fresh thyme, or 1 tsp. dried thyme
1 tsp. sea salt
½ tsp. black pepper, freshly ground
5-6 cups potatoes, mashed with butter and half-and-half cream
2 oz cheddar cheese, freshly shredded (~ ½ cup)

Garnish:
ground paprika

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Heat the butter in a 3 qt skillet or sauce pot over medium-high heat. Add the onions, mirepoix and garlic. Sauté a few minutes until tender, stirring as needed.

Add the flour and stir until it is absorbed by the vegetables. Add the chicken broth and half-and-half cream in small amounts, whisking until a creamy sauce develops.

Remove from the heat. Stir in the peas, corn, chicken, thyme, salt and pepper. Transfer the mixture to the baking dish and spread evenly. Distribute the mashed potatoes in blobs evenly across the surface. Using a fork, gently spread the mashed potatoes evenly over the surface. Sprinkle the cheese over the top and sprinkle paprika if desired.

Bake for 30 minutes (uncovered) until the sauce is bubbling. Carefully remove from the oven and allow to rest for 10 minutes.

Serve warm.

Makes 6-8 servings.