Ground Chicken Shepherd’s Pie is made with lean minced chicken, spices, and a medley of vegetables such as French beans, carrots, and peas that are baked in a casserole crusted with mashed potatoes. This is an ideal dish that can be made with leftover meat and vegetables that are usually served with sour cream.
During our days as students in the UK, the unassuming Shepherd’s Pie was a practical and economical dish of choice. Following the footsteps of countless budget-conscious students before us, my husband and I would have a Sunday lunch consisting of lamb. We would then mince or dice the leftovers, slather the dish with potatoes, and have Shepherd’s Pie for lunch or dinner. While this was a practical choice for us, reflecting on those rose-colored days, there is a sort of bucolic 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 Shepherd’s Pie is an indelible part of my memory. The Shepherd’s pie is a great economical dish and if you make smart choices, it can be an incredibly healthy and complete meal.
What is Shepherd’s Pie?
Originating in the UK, it is essentially ground meat that has been cooked in gravy and vegetables crusted with mashed potatoes. You should know that there are several regional, national, and culinary variations to Shepherd’s Pie, which I’ll talk about later. Obviously, there would be no Shepherd’s Pie without the potato. Introduced to Europe from the Americas by Sir Walter Raleigh, the potato has become a staple in many parts of the world. In fact, it is the favorite vegetable in the UK.
Shepherd’s Pie and Cottage Pie:
I’m going to introduce you to Shepherd’s Pie made from 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, keep in mind, that there is some controversy about whether Shepherd’s Pie is an actual pie. Both the 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”.
Interesting facts about the potato:
For all its simplicity, the potato is quite a controversial vegetable, if it can even be called a vegetable. The arguments that fuel the “Great Potato Debate” are based on simple facts:
- 80% of the potato is water and the remaining 20% is starch.
- Compared to broccoli or carrots, the starch content causes potatoes to have a relatively higher glycemic index, affecting your blood sugar and leading to obesity, diabetes, and heart diseases.
- That said, potatoes are low in fat, contain micronutrients such as vitamins B complex, potassium, phosphorus, and magnesium, and contains folate, pantothenic acid, riboflavin, and vitamin C (if you eat it with the skin). They are also a great source of dietary antioxidants, that reduce diseases related to aging, and a source of dietary fiber.
- So, as with everything food-related, moderation is key.
Preparing and storing potatoes:
Raw green potatoes contain a toxic compound called glycoalkaloids, in the form of solanine and chaconine, which act as a defense against fungi and insects. Glycoalkaloids are present in the skin and exposure of these tubers to light increases their formation. Therefore, potatoes need to be stored in a dark, cool place keeping glycoalkaloid formation and content low. Also, since glycoalkaloids cannot be destroyed by cooking, you will need to cut away the green areas and peel potatoes before consuming.
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. What I mean by that is, 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 that replacing lamb with chicken in a dish as rich as Shepherd’s Pie makes this dish more balanced and healthier.
- You can make this dish with leftover chicken and veggies. While I still use leftovers that I mince to make my Shepherd’s Pie, I find that using the ground chicken is often a better alternative. Ground chicken is usually lean which is an important part of heart health. That said, less fat means less moisture. To avoid drying out the meat, it is important to add moisture to the mix. Secondly, ground chicken has a mild flavor profile. Therefore, you can season it the way you want to, giving you amazing creative freedom.
Variations of the Ground Chicken Shepherd’s Pie:
- Plant-based with only veggies such as carrots, celery, leeks, peas (aka Gardener’s Pie)
- Swap out the minced chicken for ground lamb
- To make it even healthier, try out mashed sweet potatoes rather than plain potatoes. Yes, it does taste “different” and it can be a little sweeter, but to be candid, it tastes just as great.
How to make the Ground Chicken Shepherd’s Pie:
- How to make the base:
- Pulse the tomatoes with the garlic and keep aside.
- Heat a Dutch oven and add olive oil, bay leaf, cinnamon, and thyme.
- Add onion and sauté for 2 minutes. Then, add the tomato-garlic purée and sauté for 3 minutes.
- Fish out the thyme and whole spices. Add the ground chicken and the ground spices and cook for 4 minutes.
- Add the veggies and ¼ cup of water until water. Cook for 5 minutes has evaporated, but is still moist and not too dry.
2. How to make the mashed potatoes:
- Pressure cook or boil the potatoes with their skin for 15 minutes. Peel and use a masher to mash them. Use a fork to beat with salt and pepper.
- Heat a pan, put the butter, mashed potatoes, and milk and stir for a minute or two. Cool the mixture.
3. How to assemble the Ground Chicken Shepherd’s Pie:
- Place the ground chicken-veggie mixture at the bottom of a pie dish (oval 9″ dish) and smoothen it on top.
- Put dollops of the mashed potato mixture on top of the base mixture.
- Smoothen the top and make a crisscross design using your fork. Seal the edges well so that the base mixture does not swell out.
Bake at 4000F for 10 minutes and 4250F for 5 minutes until golden brown on top. Scoop out a slice and serve with sour cream garnished with parsley.
1. The topping can be made with just mashed potatoes without the addition of milk and butter. I think that the richer version gives a smoother and softer texture to the pie. The use of only the mashed potatoes yielded a more rustic look and feel.
2. Place a tray below the pie dish to catch any drippings of the mixture bubbling over.
3. Seal the edges of the pie thoroughly so that the base mixture does not drip.
4. Pre-cooking the minced chicken with the veggies is more flavorful than baking the raw chicken with veggies.
5. The whole spices in this recipe add a kick to the entire dish, although you could omit them if you want.
How to serve the Ground Chicken Shepherd’s Pie:
A slice of dish is typically served with sour cream garnished with parsley.
If you like ground meat, then check out my Baked Chicken Empanadas and Mexican Stuffed Bell Peppers.
Ground Chicken Shepherd's Pie
Equipment
- Stovetop, oven
Ingredients
For the base of the Shepherd's Pie:
- 1 lb minced chicken
- ½ cup carrots peeled, cubed
- ½ cup peas
- ½ cup French beans
- 1 red onion chopped
- 2 tomato pureed
- 3 cloves garlic
- 2 tbsp olive oil extra virgin
- 1 tbsp almond flour
- 1 tsp Worcestershire sauce
- 3 sprigs thyme
- 2 bay leaf dried
- 1 cinnamon
- ½ tsp cayenne powder
- 1½ tsp salt
- 1 tsp pepper powder
- 3 sprig parsley for garnish
For the mashed potatoes:
- 2 Russet potato
- 2 tbsp butter unsalted
- 1 tbsp whole milk
- a pinch salt
- ⅕ tsp pepper
Instructions
How to make the base:
- Purée the tomatoes with the garlic and keep aside.
- Heat a Dutch oven and add olive oil, bay leaf, cinnamon, and thyme.
- Add onion and sauté for 2 minutes. Then, add the tomato-garlic puree and sauté for 3 minutes.
- Fish out the thyme and the whole spices. Add the ground chicken and spices and cook for 4 minutes.
- Add the veggies and ¼ cup of water until water. Cook for 5 minutes has evaporated, but is still moist and not too dry.
How to make the mashed potatoes:
- Pressure cook or boil the potatoes for 15 minutes. Peel the skin and use a masher to mash them. Use a fork to beat with salt and pepper.
- Heat a pan, put the butter, mashed potatoes, and milk and stir for a minute or two. Cool the mixture.
How to assemble the Ground Chicken Shepherd's Pie:
- Place the ground chicken-veggie mixture at the bottom of a pie dish (oval 9" dish) and smoothen it on top.
- Put dollops of the mashed potato mixture on top of the base mixture.
- Smoothen the top and make a crisscross design using your fork. Seal the edges well so that the base mixture does not swell out.
- Bake at 4000F for 10 minutes and 4250F for 5 minutes until golden brown on top.Scoop out a slice and serve with sour cream garnished with parsley.
Notes
- Place the pie dish on a tray to catch any drips during baking when pie can bubble over.
- The almond flour adds flavor, texture and acts as a binding agent for the base mixture. 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!