Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Chicken & Mushroom Shepherd's Pie
Chicken & Mushroom Shepherd's Pie
Ingredients:
Topping
2 pounds Yukon Gold potatoes, peeled if desired and cut into 1-inch chunks
1/2 cup low-fat milk
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Filling
2 tablespoons extra-virgin olive oil
8 ounces cremini (baby bella) mushrooms, halved and sliced
1 cup chopped onion
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 teaspoon salt, divided
1/2 cup dry sherry
1 1/2 cups low-sodium chicken broth or homemade chicken stock
3 tablespoons all-purpose flour
2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
1 cup frozen peas and carrots
1/4 teaspoon ground pepper
About the Recipe
The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd’s pie recipe.
To make individual pies, use six 10-ounce ramekins.
Serve with a green salad with balsamic vinaigrette and crusty bread.
By: David Bonom
Nutritional Info
Getting it done:
1. To prepare topping: Place potatoes in a large saucepan and add cold water to cover by 2 inches. Bring to a boil and cook until tender, 12 to 14 minutes. Drain and return the potatoes to the pan. Add milk, 2 tablespoons oil and 1/2 teaspoon salt; mash.
2. Preheat oven to 400degrees F. Coat an 8-inch-square pan or similar 2-quart baking dish with cooking spray.
3. To prepare filling: Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, thyme and 1/4 teaspoon salt; cook, stirring frequently, until the mushrooms are starting to brown, 7 to 9 minutes. Pour in sherry and cook, stirring, until almost evaporated, 1 to 2 minutes. Whisk broth (or stock) and flour in a bowl. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes. Stir in chicken, peas and carrots, the remaining 1/4 teaspoon salt and pepper; cook, stirring, for 1 minute. Transfer to the prepared baking dish. Spread the mashed potatoes on top.
4. Place the baking dish on a baking sheet. Bake until the potatoes are browned in spots and the filling is bubbling, 30 to 35 minutes.
Make Ahead Tip: Prepare filling (Step 3) and refrigerate for up to 1 day. Reheat before topping and baking
Ingredients:
Topping
2 pounds Yukon Gold potatoes, peeled if desired and cut into 1-inch chunks
1/2 cup low-fat milk
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Filling
2 tablespoons extra-virgin olive oil
8 ounces cremini (baby bella) mushrooms, halved and sliced
1 cup chopped onion
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 teaspoon salt, divided
1/2 cup dry sherry
1 1/2 cups low-sodium chicken broth or homemade chicken stock
3 tablespoons all-purpose flour
2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
1 cup frozen peas and carrots
1/4 teaspoon ground pepper
Getting it done:
1. To prepare topping: Place potatoes in a large saucepan and add cold water to cover by 2 inches. Bring to a boil and cook until tender, 12 to 14 minutes. Drain and return the potatoes to the pan. Add milk, 2 tablespoons oil and 1/2 teaspoon salt; mash.
2. Preheat oven to 400degrees F. Coat an 8-inch-square pan or similar 2-quart baking dish with cooking spray.
3. To prepare filling: Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, thyme and 1/4 teaspoon salt; cook, stirring frequently, until the mushrooms are starting to brown, 7 to 9 minutes. Pour in sherry and cook, stirring, until almost evaporated, 1 to 2 minutes. Whisk broth (or stock) and flour in a bowl. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes. Stir in chicken, peas and carrots, the remaining 1/4 teaspoon salt and pepper; cook, stirring, for 1 minute. Transfer to the prepared baking dish. Spread the mashed potatoes on top.
4. Place the baking dish on a baking sheet. Bake until the potatoes are browned in spots and the filling is bubbling, 30 to 35 minutes.
Make Ahead Tip: Prepare filling (Step 3) and refrigerate for up to 1 day. Reheat before topping and baking
About the Recipe
The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd’s pie recipe.
To make individual pies, use six 10-ounce ramekins.
Serve with a green salad with balsamic vinaigrette and crusty bread.
By: David Bonom
Nutritional Info
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