Shepherd’s Pie (Chicken & Vegetables)

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A flavourful chicken Shepherd’s pie recipe that has all the traditional flavours you love and uses low-fat ground chicken. The perfect balance of hearty and nutritious, this flavour-packed protein and veggie meal is satisfying, comforting and wholesome.

Filling:
4 tsp. extra-virgin olive oil
1 cup yellow onion, chopped (~ 1 medium onion)
2 tsp. garlic, minced (~ 2 cloves)
1 lb ground chicken
1 tsp. dried thyme
¾ tsp. dried rosemary
1½ tsp. dried parsley
1½ tsp. sea salt
black pepper, freshly ground
1 Tbsp. Worcestershire sauce
2 Tbsp. all-purpose flour or 1 Tbsp. cornstarch
2 Tbsp. tomato paste
1 cup chicken stock
16 oz peas and carrots, frozen
8 oz sweet corn, frozen

Potato Topping:
1½ lbs gold potatoes peeled, cubed
6 Tbsp. butter
⅓ cup whole milk or half-and-half cream
1¼ tsp. sea salt

In a medium sauté pan, add about 2 Tbsp. of olive oil and begin cooking onion and garlic over medium low heat, stirring frequently. Cook until they are mostly translucent then add the ground chicken, thyme, rosemary, parsley, a few cracks of fresh black pepper and 1 tsp. sea salt.

Increase the heat to medium and cook until the chicken is almost fully cooked.

Add the Worcestershire sauce and tomato paste, stirring to coat. Then sprinkle on the flour and stir to incorporate. Add the chicken stock and frozen vegetables and continue cooking, stirring frequently until the sauce has thickened and reduced to the point of holding a line when you run your spatula or spoon through the bottom.

Once you add the chicken stock and vegetables to the filling, place the potatoes in a large saucepan and add enough cold water just to cover. (This can, of course, be done right after peeling to keep them from browning.) Cook over high heat until the potatoes are tender and can easily be pierced with a fork or cake tester.

Strain the potatoes and transfer to the bowl of a stand mixer with the paddle attachment or back to the cooking pot. If using a potato masher and the butter, salt, garlic powder and mash until the butter melts. Add the milk a bit at a time until you have a thick but spreadable consistency. If using a stand mixer, break up the potatoes on medium speed then reduce to low and add the butter and seasoning. Mix until melted, then begin adding the milk slowly until the spreadable consistency is reached.

Once the filling mixture has thickened either set it aside or transfer to a 9x9" baking dish. I cooked the filling and baked the final dish in a 2¼ qt Le Creuset cast iron braiser. Super easy.

Dollop and spread the mashed potatoes evenly over the top of the filling. Pay special attention to sealing the edges. This will keep the filling from bubbling up over top of your topping. I made some nice swirls and such, but you could also pipe it for a fancier presentation.

Bake the chicken shepherd’s pie in a preheated oven for 25-30 minutes. I recommend placing a baking sheet underneath the dish.

Makes 6 servings.

Cook's Notes:

Leftover Mashed Potatoes: Chicken shepherd’s pie is a delicious, easy way to use leftover creamy mashed potatoes. Refrigerated mashed potatoes dry out and lose that creamy quality. Warm some milk in a small saucepan over low heat. Add the hot milk to the potatoes by the Tbsp. and stir vigorously until they are transformed and a smooth creamy texture reemerges.

Variations:

Some people prefer more potatoes. This really is a personal preference and also a function of your baking dish or skillet size. A larger dish will demand more potatoes or they will be spread, quite literally, too thin.
Different Seasonings: Experiment with different dried herbs to see what flavours you like best. You could use fresh herbs if you’d like, but double the amount. You can try things like oregano or even a pinch of smoked paprika for extra depth.
Different Vegetables: You can use any frozen vegetables that you like. You could reduce the amount of veggies, or even use fresh veggies. If you do use fresh vegetables, I would pre-steam them or sweat them first.
Ground Turkey: You can use ground turkey in place of the ground chicken. It is also a lean ground meat, so I recommend using a blend with at least 10% fat.

Make-Ahead and Storage:

You can cool, cover and refrigerate the prepared dish prior to baking for up to 3 days. It will affect the potato texture but is a super great way to meal prep.
Store leftover shepherd’s pie in an airtight container in the fridge for 3-5 days. You can freeze the leftovers or assembled pie for up to 3 months in a freezer-safe container. Reheat in the oven.

Serving Suggestions:

This dish is wonderful with a piece of crusty bread like sourdough or buttermilk biscuits.
Tr some Brussels sprouts and leeks with a side salad.
I’m also a fan of serving it with carrot ginger soup, garlic roasted carrots, green beans, or even some healthy creamy coleslaw.
Adding just a dollop of sour cream is a wonderful addition.

Frequently Asked Questions:

How do you store chicken shepherd’s pie? Store leftover shepherd’s pie in an airtight container in the fridge for 3-5 days. Reheat in the oven.
Can you freeze shepherd’s pie? You can freeze the leftovers or unbaked pie for 3 months in a freezer-safe container. If you’re using your baking dish in the freezer, be sure to wait for it to cool completely. I like to freeze individual portions so they’re easier to reheat. You can bake in a preheated oven to reheat the pie, at 350°F if it’s already baked or 400°F if assembled and unbaked. It’ll take longer to bake from frozen, so keep an eye on it. The potatoes will also be less smooth than when baked fresh.
Why is my shepherd’s pie so runny? This can happen if there’s too much liquid in the filling or not enough thickener. You can let your simmer last a little longer or add a tad more thickener (like flour or cornstarch). Another thing to think about is if the veggies you use release a lot of water, you might want to drain them. As always, I like to let my pie rest a little before serving to help it firm up.
What do I do if my mashed potatoes are too runny? It is better to go slow when adding the milk because you can’t take it away. The best way to thicken mashed potatoes is to add potato starch or instant mashed potatoes if you have them on hand.