Chicken Shepherd's Pie
A comforting and hearty dish made with shredded chicken, mixed vegetables, savory gravy, and creamy mashed potatoes, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for speed.
- 1 cup mixed vegetables (carrots, peas, corn) Can substitute with frozen broccoli or sautéed mushrooms.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth Use gluten-free broth if needed.
- 1 tablespoon Worcestershire sauce Check for gluten-free options.
- 4 cups mashed potatoes Can use leftover or instant mashed for budget-friendliness.
- Salt and pepper to taste Adjust seasoning to preference.
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the mixed vegetables and cook for about 5 minutes.
- Stir in the cooked chicken, chicken broth, and Worcestershire sauce; season with salt and pepper.
- Simmer for 5-7 minutes until the mixture is heated through.
- Transfer the chicken and vegetable mixture to a baking dish.
- Spread the mashed potatoes over the top, smoothing it out.
- Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.
- Let cool slightly before serving.
Notes
Make-ahead: Assemble the casserole and refrigerate up to 24 hours before baking. Storage: Keeps well in the fridge for 3-4 days and freezes beautifully. For kid-friendly swaps, consider making mini shepherd's pies in muffin tins.