Shepherd's Pie

I made a chicken version of Shepherd’s Pie for dinner the other night and boy was it delish!!! This is an excellent alternative for those who do not eat beef/lamb or who just simply want to try something different! This recipe has a bit of heat – a twist on an old traditional recipe – leave out the additional spices for a milder version. Enjoy!

Recipe:

4-5 large potatoes, chopped

2-3 tblsp butter

3 carrots diced

1 large onion diced

2-3 cloves of garlic, minced

1.5 lbs of ground chicken or /turkey/beef/lamb

1 large tomato or 2 plum tomatoes

1 cup of peas

1 cup of corn

½ cup mixed bell peppers (red/green/yellow) diced

1 tblsp tomato paste

1 cup vegetable/chicken stock

¼ cup cream

1 ½ tblsp flour

Mix of spices (1 tsp each – cumin, coriander, red pepper, parsley, etc whatever you have) Salt/pepper to taste

1 jalapeno (optional)

Handful of grated cheese (any kind you like will do – I use sharp cheddar)

1. Preheat oven to 400’ F

2. Boil potatoes in large pot of salted boiling water. Mash and add salt and pepper to taste. Add green onions or chives (optional). Set aside.

3. In a heavy skillet, melt butter and sauté carrots and onion for 12 min, add garlic, sauté for 3 more min.

4. Add ground chicken and sauté until brown.

5. Add tomato and mixed pepper and jalapeno – cook for 5 min.

6. Add chicken stock, flour and tomato paste and cook 5 min until combined.

7. Add peas/corn and add cream, salt, pepper, and additional spices.

8. Add ingredients from skillet into deep oven proof dish (2.3 L) in a single layer. Top with mashed potatoes and smooth over. Sprinkle grated cheese.

9. Bake for 30 min. Let stand for 15 min before serving.