Name: Chicken Shepherd's Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 1 1/2 lb cooked chicken, shredded; 1 large onion, finely diced; 2 carrots, diced small; 1 cup frozen peas, thawed; 2 tbsp unsalted butter; 2 tbsp olive oil; 3 tbsp all-purpose flour; 1 1/2 cups low-sodium chicken stock; 1/2 cup dry white wine (optional); 1 tsp Dijon mustard; 1 tbsp fresh parsley, finely chopped; 1 tsp fresh thyme leaves, finely chopped; 2 lb Yukon Gold potatoes, peeled and cut into chunks; 3 tbsp unsalted butter; 1/3 cup whole milk or crème fraîche; Salt and white pepper to taste; 1 tbsp olive oil or melted butter (for brushing); Freshly ground black pepper and chopped chives (optional)

Description

A refined take on classic Chicken Shepherd’s Pie featuring tender shredded chicken beneath a savory sauce topped with a light, airy mashed potato crust.

Ingredients

Scale

1 1/2 lb cooked chicken, shredded
1 large onion, finely diced
2 carrots, diced small
1 cup frozen peas, thawed
2 tbsp unsalted butter
2 tbsp olive oil
3 tbsp all-purpose flour
1 1/2 cups low-sodium chicken stock
1/2 cup dry white wine (optional)
1 tsp Dijon mustard
1 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves, finely chopped
2 lb Yukon Gold potatoes, peeled and cut into chunks
3 tbsp unsalted butter
1/3 cup whole milk or crème fraîche
Salt and white pepper to taste
1 tbsp olive oil or melted butter (for brushing)
Freshly ground black pepper and chopped chives (optional)

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Instructions

Boil the potatoes in salted water until very tender, about 15–18 minutes. Drain and return to the pot to steam-dry for a minute. Mash with butter and warmed milk until smooth and airy; season with salt and white pepper.
Heat olive oil and 2 tbsp butter in a skillet over medium heat. Add diced onion and carrot; cook until softened and slightly golden, about 6–8 minutes.
Sprinkle flour over the vegetables and stir for 1–2 minutes. Deglaze the pan with white wine, scraping browned bits.
Pour in warm chicken stock slowly, whisking until smooth. Bring to a gentle simmer and let reduce until thickened, about 4–6 minutes.
Stir in shredded chicken, peas, parsley, and thyme. Adjust seasoning as needed.
Spoon the filling into a baking dish and spread evenly. Top with mashed potatoes, creating light peaks.
Brush the potato surface with olive oil or melted butter. Bake in a preheated 400°F (200°C) oven for 20–25 minutes until golden.
Let rest for 5 minutes before serving.

Notes

Serve in shallow, warmed dishes to preserve the glossy filling and crisp potato peaks. Pair with a citrusy salad for balance.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 4g
Protein: 23g
Cholesterol: 65mg