Shepherds Pie Recipe {Using Ground Chicken}

I wish the photos of my shepherds pie I took during the process turned out but for some reason I have yet to master photographing near my stove as everything turns out yellowish. YUCK, not appetizing! Once the shepherds pie was complete I attempted to take final shots of a serving in a bowl but couldn’t get the yellow to go away so I gave up and had dinner.

I scored some cheap ingredients at the grocery store and when I did a quick search for ground chicken recipes, I wasn’t inspired. Somehow I stumbled across Alton Brown’s Shepherds Pie recipe and thought I would try to modify for my family {we don’t eat lamb and I needed a chicken recipe}. The shepherds pie recipe is perfect as I bought corn and peas at the store for $.20 total!

Cottage pie or shepherd’s pie is a meat pie with a crust of mashed potato.

The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. “cottage” meaning a modest dwelling for rural workers).

In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top.

The term “shepherd’s pie” did not appear until 1877, and since then it has been used synonymously with “cottage pie”, regardless of whether the principal ingredient was beef or mutton. More recently, the term “shepherd’s pie” has been used when the meat is lamb, the theory being that shepherds are concerned with sheep and not cattle.

What an incredibly easy dish to make {and cheap too!}. I love grabbing my groceries for a cheaper price as it allows me more to play with in the kitchen {and I <3 to play in the kitchen!}. I had a bunch of russet potatoes on hand that I picked up on the last awesome sale for $.10, which I price matched at Walmart.

When a recipe calls for potatoes cooked in boiling water, I will normally microwave them as sometimes it adds moisture to the potatoes that I don’t want. I immediately rice them while they are nice and hot so it’s easier. So, microwave them unless you have the dying desire to boil them in water.

I was ecstatic that mine didn’t create a bubbly mess that ruined the top {and make a mess in the oven while baking}. Just in case you are not so lucky,  be sure to place foil or a baking sheet under your dish to prevent a messy clean up for your oven.

Shepherd's Pie Recipe {Using Ground Chicken}

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

Serves: 8

Ingredients

For the potatoes:

• 1½ pounds russet potatoes
• ¼ cup heavy whipping cream
• 2 tablespoons butter, unsalted
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons vegetable oil
• ½ cup chopped onion
• ⅓ cup carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 8 ounce can tomato sauce
• 1 14.5 ounce can chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• ½ cup fresh or frozen corn kernels
• ½ cup fresh or frozen English peas

Method

Potato Directions

1. Microwave potatoes until tender with fork.
2. Rice potatoes with potato ricer {or mash}
3. Add the butter, salt, pepper, and cream until creamy.
4. Stir in the yolk until well combined.
5. Preheat the oven to 400 degrees F.

Filling

1. Add the oil to a large pan and add the onions and carrots
2. Saute until they begin to take on color
3. Add the garlic and stir to combine
4. Add the chicken and cook until browned and cooked thoroughly
5. Sprinkle the chicken with the flour and toss to coat
6. Add the tomato sauce, chicken broth, Worcestershire sauce, rosemary, thyme, and stir to combine
7. Bring to a boil, reduce the heat to low, cover, and simmer slowly until the sauce is thickened slightly
8. Add the corn and peas to the chicken mixture and spread evenly into a baking dish
9. Top with the mashed potatoes by starting around the edges to create a seal to prevent the mixture from bubbling up
10. Smooth and continue add potatoes until meat mixture is covered
11. Place on a baking sheet in the middle rack of the oven and bake until the potatoes begin to brown
12. Remove to a cooling rack for at least 15 minutes before serving

Notes

Inspired by: Shepherds Pie Recipe at FoodNetwork

3.2.2208

Bobbie and Sofie cuddling on Bob’s lap.

All smiles for the camera!

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