Ground Chicken Shepherd's Pie
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 topped with mashed potatoes. This is an ideal dish that can be made with leftover meat and vegetables that is usually served with sour cream.
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
Calories: 348kcalCarbohydrates: 32gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 98mgSodium: 980mgPotassium: 1397mgFiber: 5gSugar: 6gVitamin A: 3741IUVitamin C: 30mgCalcium: 77mgIron: 3mg
