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Chicken Shepherd's Pie Recipe

Recipe by: 106a802496d678ba

"This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
  • 2Reduce oven temperature to 350 degrees F (175 degrees C).
  • 3Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
  • 4Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
  • 5Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
Footnotes
  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
Ingredients
  • 6 servings
  • 556 cals
  • 8 potatoes
  • 1/4 cup butter
  • 2/3 cup milk
  • 1 medium head roasted garlic
  • 1 pound cooked, shredded chicken breast meat
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup red bell pepper, diced
  • 1 cup fresh corn kernels
  • 1 cup shredded Cheddar cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    556
    28%
  • Fat:
    20.7
    32%
  • Carbs:
    60.1
    19%
  • Protein:
    33.7
    67%
  • Cholesterol:
    99
    33%

Based on a 2,000 calorie diet

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