Description
A comforting shepherd’s pie made with shredded rotisserie chicken, fresh vegetables, and creamy mashed potatoes, perfect for busy weeknights.
Ingredients
- 2 cups shredded rotisserie chicken (skin removed)
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas and carrots mix
- 1/2 cup corn (optional, but adds sweetness)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- Salt and black pepper (to taste)
- 1/2 teaspoon dried thyme
- 3 large Yukon Gold potatoes (peeled and cubed)
- 1/3 cup milk
- 2 tablespoons butter
- Salt (to taste)
- Optional: 1/4 cup shredded cheddar cheese (for extra richness)
Instructions
- Boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain, then mash with milk, butter, and salt until smooth.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Add the frozen peas and carrots mix along with optional corn to the skillet, cooking for about 5 minutes until the vegetables are thawed and heated through.
- Stir in the shredded rotisserie chicken, flour, chicken broth, Worcestershire sauce, thyme, salt, and pepper. Cook until the mixture thickens slightly, around 5 minutes. Remove from heat.
- Preheat your oven to 400°F (200°C) while you assemble. Spread the chicken filling mixture evenly into a baking dish.
- Top the filling with the creamy potato mixture, smoothing it out with a spatula. For added flavor, sprinkle the optional cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and the filling is bubbly.
- Allow cooling for a few minutes before serving.
Notes
Feel free to customize the vegetables according to your preferences. Consider adding breadcrumbs on top for added crunch.
