Ground Chicken Shepherd's Pie
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!
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
Calories: 266kcalCarbohydrates: 16gProtein: 20gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 87mgSodium: 885mgPotassium: 860mgFiber: 4gSugar: 5gVitamin A: 7215IUVitamin C: 15mgCalcium: 59mgIron: 2mg
