Ground Chicken Shepherd’s Pie features lean ground chicken cooked in a savory gravy encased in a golden, creamy sweet potato crust. The lean minced chicken absorbs the flavors from the carrots and peas while cooked to juicy perfection with spices. The velvety gravy is warm and flavorful from puréed tomatoes, onion, and garlic. The luxuriously smooth, crisp mashed sweet potato crust with hearty filling beneath is a wonderful combination of colors and textures that will be a crowd-pleaser. Serve this dish with Greek yogurt or sour cream on the side, garnished with micro broccoli or parsley for your next family-style meal!
During our years while my husband was a graduate student in the UK, the unassuming Shepherd’s Pie was a practical dish of choice. We would mince or dice any leftovers of lamb or chicken, slather the dish with potatoes, and have it for lunch or dinner with our friends. Reflecting on those rose-colored days, there is a charm of simple pleasures, uncomplicated schedules, and shared friendships. I can’t help feeling that life was so much simpler then, which is why the Ground Chicken Shepherd’s Pie is an indelible part of my memory.
What is Shepherd’s Pie?
Originating in the UK, Shepherd’s Pie is ground meat cooked in gravy and vegetables and crusted with mashed potatoes. There are several regional, national, and culinary variations of Shepherd’s Pie. There would be no Shepherd’s Pie without the potato. Introduced to Europe from the Americas by Sir Walter Raleigh, potato has become a staple in many parts of the world. I have used sweet potato for the crust, making it an incredibly healthy and complete meal.
Shepherd’s Pie and Cottage Pie:
I’ll introduce you to Shepherd’s Pie made with ground chicken. I realize that traditionally, this dish is made from lamb, and its close cousin, the Cottage Pie is made from beef. While those may be the most famous versions, there is controversy about whether Shepherd’s Pie is an actual pie. UK’s Oxford Dictionary and the US Merriam-Webster Dictionary define a pie as a dish that must be baked with pastry. Furthermore, there’s the Cumberland Pie, which adds grated cheese and breadcrumbs to the mashed potato.
France has evolved this unassuming dish into the luxurious ‘Hachis Parmentie’ which does not have vegetables and is topped with Gruyere and whipped potatoes. There are versions from Brazil to Indonesia, all slightly different, but true to the basic construction. As the potato traveled, so did this simple dish. There’s even a version that is completely vegetarian and it’s called the “Shepherdesses’ Pie”, the “Shepherdless Pie” or the “Gardener’s Pie”.
Why you would love the Ground Chicken Shepherd’s Pie:
My choice of chicken is based on a couple of observations:
- Chicken is a far more versatile protein than red meat. Chicken accommodates a larger and richer flavor profile than red meats. Think of all the chicken dishes you have prepared and compare that to the list for red meat. Chicken wins, hands down.
- Generally, red meats have more saturated fat than skinless chicken. Saturated fats raise blood cholesterol and increase the risk of heart disease. I believe replacing lamb with chicken in a dish as rich as Shepherd’s Pie makes it balanced and healthier.
- You can make this dish with leftover chicken and veggies. While I still use leftovers to make my Shepherd’s Pie, ground chicken is often a better alternative. Ground chicken is mostly lean which is an important part of heart health. That said, less fat means less moisture. Secondly, ground chicken has a mild flavor profile. Therefore, you can season it any way you want, giving you amazing creative freedom.
Frequently Asked Questions:
- What are some variations of this dish?
Make it plant-based with only veggies such as carrots, celery, leeks, and peas (aka Gardener’s Pie). Swap out the minced chicken for ground lamb.
2. How can I make this dish extra creamy?
You can whisk the sweet potatoes with butter or sour cream and add grated cheese to make it creamier.
3. How do I ensure the crust does not sink into the filling?
Pack the filling well and spoon a thick layer of sweet potato mixture on top to prevent the crust from sinking in.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Protein: ground chicken; or use ground lamb or diced chicken
- Veggies: tomatoes, carrots, peas, and mashed white sweet potatoes; or use zucchini and potatoes
- Aromatics: garlic, onion
- Spices: cinnamon, bay leaf, cayenne, ground pepper
- Flour: almond flour; or use whole egg
- Oil: olive oil; or use butter or avocado oil
- Worcestershire sauce
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make the Ground Chicken Shepherd’s Pie:
- Heat a Dutch oven, and add olive oil, bay leaf, cinnamon, and garlic. Add onion and sauté for 2 minutes. Then, add the tomato purée and sauté for 3 minutes.
2. Add the ground chicken and spices and cook for 4 minutes.
3. Add the veggies, almond flour, and Worcestershire sauce and cook for 5 minutes or until most of the water has evaporated leaving some moisture in it.
4. For the crust: Whisk the cooked sweet potatoes with milk, olive oil, salt, and pepper in a food processor.
5. Spoon the ground chicken-veggie filling into the bottom of a pie dish (square 8″x 8″ dish) and level it. Put dollops of the mashed sweet potato mixture on top and level it.
6. Bake the dish for 30 minutes or until golden brown. Cool the pie for 10-15 minutes.
7. Cut and carefully scoop a slice and serve with Greek yogurt or sour cream garnished with micro broccoli or parsley.
1. Place a tray below the pie dish to catch any drippings of the filling that bubbles over.
2. Seal the edges of the pie thoroughly so that the filling does not drip. Bake in a deep pie dish.
3. Precooking the minced chicken with the veggies is more flavorful than baking the raw chicken mixed with veggies.
4. Let the pie cool for 10-15 minutes after baking; then it will be easier to slice and serve.
5. If you want the pie crispier, fork the crust – the ridges will make the pie crispier. Alternatively, place the pie dish under a broiler for 2-3 minutes, but please oversee it.
Serving suggestion:
I served a slice of Ground Chicken Shepherd’s Pie with Greek yogurt or sour cream garnished with micro broccoli, parsley, or chives. Please allow 10-15 minutes for the pie to cool and set before cutting and scooping a perfect slice that will hold its shape.
Storage:
You can refrigerate the pie wrapped in cling film for 2-3 days or wrap it in foil and freeze it for 3 months. Reheat by thawing and baking it at 300 degrees F for 30-40 minutes or until heated.
Other ground chicken recipes that you might like:
- Ground Chicken Burritos
- Ground Chicken Lasagna
- Baked Chicken Empanadas
- Chicken Galouti Kebab
- Chicken Rissole
Ground Chicken Shepherd's Pie
Equipment
- Stovetop, oven, pie dish
Ingredients
For the base:
- 2 tbsp olive oil extra virgin
- 2 bay leaf dried
- 2 cinnamon
- 6 clove garlic minced
- 2 red onion small, chopped
- 2 tomato big, pureed
- 2 lb ground chicken
- 1 cup carrots peeled, cubed
- 1 cup peas
- 1 tsp cayenne powder
- 2 tsp pepper powder
- 1 tsp dried mixed herbs
- 2 tsp salt
- 2 tbsp almond flour
- 2 tsp Worcestershire sauce
- ½ cup micro broccoli for garnish
For the crust:
- 2 white sweet potato cooked, peeled
- 1 tbsp olive oil unsalted
- 4 tbsp whole milk
- 1 tsp salt
- 1 tsp pepper
Instructions
- Prepare the ingredients for the filling. Preheat the oven to 400 degrees F.
- Prepare the ingredients for the crust by cooking the sweet potatoes and removing the skin.
- For the filling: Heat a Dutch oven, and add olive oil, bay leaf, cinnamon, garlic, and onion. Sauté for 2 minutes. Then, add the tomato purée and sauté for 3 minutes.
- Add the ground chicken and spices and cook for 4 minutes.
- Add the veggies, almond flour, and Worcestershire sauce and cook for 5 minutes or until most of the water has evaporated leaving some moisture in it. The filling should not be too dry.
- For the crust: Whisk the cooked sweet potatoes with milk, olive oil, salt, and pepper in a food processor.
- Spoon the ground chicken-veggie filling into the bottom of a deep pie dish (square 8"x 8" dish) and level it. Put dollops of the mashed sweet potato mixture on top and level it. Seal the edges well so that the base mixture does not swell out.
- Bake at 400 degrees F for 10 minutes and 425 degrees F for 15 minutes or until golden brown. Cool for 10-15 minutes before cutting and scooping a slice.
- Serve with Greek yogurt or sour cream garnished with micro broccoli or parsley.
Notes
- Place the pie dish on a tray to catch any drips during baking as the pie can bubble over.
- Almond flour adds flavor and texture and acts as a binding agent for the filling. You could omit it or add ground almonds.
Nutrition
the almond flour tastes so good!
Great recipe!
This is a very filling dish with easy ingredients! Thank you Kanchan!