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Shepherd's Pie (Chicken & Spinach)

chickenshepherdspiespinachtomatoes

This chicken shepherd's pie recipe is a delicious twist on traditional shepherd's pie. It comes together quickly and easily and is an awesome way to use leftover chicken or turkey. Prepped and ready in under 1 hour.

Topping:
2 Yukon gold potatoes, peeled and cut into large pieces (~ 12 oz)
sea salt

Filling:
6 Tbsp. butter
1 medium onion, chopped
2 Tbsp. all-purpose flour, unbleached
3 large ripe tomatoes, cored and diced
1 cup chicken broth
1 rôtisserie chicken, cooked (~ 2 lbs)
1 (10 oz) pkg spinach, frozen, thawed, chopped and excess moisture squeezed-out
1 cup cheddar cheese, loosely packed, freshly grated
1 large egg yolk

For the Topping:
Put the potatoes in a large pot with enough cold water to cover by about 1", add 1 tsp. salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes

For the Filling:
Meanwhile, preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Heat 2 Tbsp. butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, until soft, 3-5 minutes. Stir in the flour and cook 1 minute longer. Add the tomatoes and broth. Cook, stirring often, until reduced and thickened, 7-10 minutes.

Remove the meat from the chicken, discarding all skin and bones. Cut or shred the meat into small pieces. (You should have about 2 cups.)

Stir the chicken and spinach into the sauce and season with salt and pepper. Transfer the filling to a 2 qt casserole dish or 4-6 individual oven safe ramekins.

Drain the potatoes well and force through a ricer or food mill. (You should have about 2 cups). Add the remaining 4 Tbsp. butter, the cheese and season with salt and pepper. Stir in the egg yolk.

Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken.

Bake until the topping is lightly browned and the chicken is heated through, about 20-30 minutes.

Cook's Notes:

  • To keep things simple, I like to use frozen mixed veggies. Remember, you can use whatever you love and have on hand. You could also even use up leftover cooked veggies. Just add them at the last minute before covering with potatoes and baking.
  • If you have leftover mashed potatoes this is the perfect recipe to use them. I like to heat them up in a medium pan and - depending on their texture - you can add a little milk to make them creamier. If you do, start with a small amount. You can always add more.
  • This recipe makes a smaller pan, around 8x8" or 9x9". If you need more you can always double the recipe for a 9x13" pan.
  • To make the top of your shepherds pie with chicken a little crispier, use a fork to rough up the surface a little. Or, sprinkle some Parmesan cheese on top.
  • Ingredients to prep ahead: if you don't have any leftovers, you should cook the chicken and mashed potatoes before getting started. You can also dice the onion and peel the garlic.
  • Ingredients and storage: depending on how old the leftovers are, chicken shepherds pie will keep for 2-3 days covered in the refrigerator. You can reheat single servings in the microwave - use your oven for larger portions.

Ingredients and Substitutions:

  • Chicken: Leftovers are my favourite for this recipe. You can also use leftover turkey (hello, day-after-Thanksgiving feast), rôtisserie chicken, or you could even cook some chicken breast or thighs from scratch.
  • Onion and Garlic: These aromatics add so much flavour to whatever you use them in. I sauté them in Butter before adding the veggies and chicken.
  • Flour: You want your chicken filling to be thick and creamy - adding some all-purpose flour to the mix will get you there If you're gluten free substitute corn starch.
  • Mixed Veggies: To make things super easy, I'm using a bag of frozen mixed veggies. You could also use any leftovers you have in the fridge. As you can see, this is a super leftovers-focused recipe.
  • Mashed Potatoes: Again, use 'em up if you got 'em. And if you don't have any, make some mashed potatoes from scratch. They really add a lot to my this recipe.
  • Chicken Broth and White Wine: To add more flavour and to create the gravy for the filling.
  • Seasonings: All I'm using is salt, ground black pepper and poultry seasoning.
  • Serving Suggestions: The thing I love most about this easy chicken shepherd's pie recipe is that it's already got everything you need inside to make it a well-rounded meal on its own. That said, a green salad and some crusty bread would always go well with this.

Frequently Asked Questions:

  • What vegetables can I use instead of the frozen mixed veggies? You can use your favourites. Some popular choices for chicken shepherd's pie are frozen peas, corn, green beans, broccoli and cauliflower. You could even use fresh if you want - carrots, celery, peas, green beans and mushrooms are all delicious with chicken and mashed potatoes. You'll have to simmer the mixture for a bit longer if you use fresh veggies, something to keep in mind.
  • What if I don't cook with alcohol? No problem, simply replace the wine with additional chicken broth. The wine adds an extra acidity that I love, but broth will work too.
  • Can you make chicken shepherd's pie ahead? I'd say assemble it and then bake it later. Just remove from the fridge 30 minutes before and be prepared to extend the baking time a bit to make sure it's cooked through.
  • Can you freeze shepherd's pie with chicken? Yes, but I'd bake it through first. It will keep for up to 2-3 months when properly stored in the freezer. Let it thaw in the fridge overnight before reheating covered at 350°F (180°C/160°C fan, Gas Mark 4) for about 20 minutes.