Description
Discover how to make a delicious Chicken Shepherd’s Pie with this easy recipe. Learn the secrets to a perfect savory dish that will impress your guests!
Ingredients
- 8 potatoes (about 1 kg)
- 1/4 cup (60 ml) vegetable oil
- 2/3 cup (160 ml) milk
- 1 medium head roasted garlic
- 1 pound (450 g) cooked, shredded beef
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) freshly ground black pepper
- 1 tablespoon (15 ml) chopped fresh thyme
- 1 tablespoon (15 ml) chopped fresh rosemary
- 1/2 cup (120 ml) red bell pepper, diced
- 1 cup (240 ml) fresh corn kernels
- 1 cup (120 g) shredded Cheddar cheese
Instructions
- To roast the garlic, slice the garlic head in half and drizzle it with some vegetable oil. Enclose it in foil and place it in the oven at 400 degrees F (200 degrees C) for 45 minutes.
- Lower the oven temperature to 350 degrees F (175 degrees C).
- Peel, dice, and cook the potatoes in boiling water until they are soft. Drain the water, then mash the potatoes. Stir in the milk and roasted garlic, and set this mixture aside.
- Spread the cooked, shredded beef evenly at the bottom of a baking dish. Sprinkle the salt, pepper, thyme, and rosemary over the beef. Add a layer of diced red bell pepper and fresh corn kernels. Top with all but 1/4 cup of the Cheddar cheese. Cover everything with the mashed potatoes, ensuring it seals all the layers beneath. Scatter the remaining cheese on top.
- Place in the oven at 350 degrees F (175 degrees C) and bake for 25 minutes or until the edges turn golden brown.
Notes
- Spread the cooked, shredded chicken evenly at the bottom of the baking dish for a sturdy base.
- Incorporate the roasted garlic into the mashed potatoes to enhance the dish’s flavor.
- Top the chicken with fresh thyme and rosemary for a fragrant herbal touch in every bite.
