jglass
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Chicken Shepherd’s Pie
P R E P 45 minutes B A K E 20 minutes MA K E S 6 main-dish servings
2 pounds all-purpose potatoes
(6 medium), peeled and cut into
1-inch pieces
2 tablespoons vegetable oil
2 carrots, peeled and finely
chopped
1 large onion (12 ounces), finely
chopped
1 large red pepper, finely chopped
2 tablespoons butter or margarine
1 teaspoon salt
3⁄4 cup milk
2 tablespoons chopped fresh chives
or green onion tops
10 ounces mushrooms, trimmed and
thickly sliced
11⁄4 cups chicken broth
1 tablespoon all-purpose flour
11⁄2 pounds ground chicken meat
1⁄4 teaspoon coarsely ground
black pepper
1⁄4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1. In 3-quart saucepan, combine potatoes and enough water to cover; heat to
boiling over high heat. Reduce heat; cover and simmer until potatoes are
tender, about 15 minutes.
2. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil over medium-high
heat. Add carrots and cook 5 minutes. Add onion and red pepper and
cook, stirring occasionally, until vegetables are tender and lightly browned,
about 10 minutes longer.With slotted spoon, transfer vegetables to bowl.
3.When potatoes are tender, drain.Mash potatoes in saucepan with butter
and 1⁄2 teaspoon salt. Gradually add milk;mash until mixture is smooth
and well blended. Stir in chives; set aside.
4. In same skillet, heat remaining 1 tablespoon oil over medium-high heat.
Add mushrooms and cook until well browned, about 10 minutes. Transfer
to bowl with vegetables.
5. In 2-cup measuring cup, blend broth and flour until smooth; set aside.
6. Preheat oven to 400°F. In same skillet, cook ground chicken, black pepper,
thyme, and remaining 1⁄2 teaspoon salt over high heat, stirring occasionally,
until chicken is lightly browned and any liquid in skillet has
evaporated, 7 to 10 minutes. Stir in ketchup,Worcestershire, cooked vegetables,
and broth mixture. Cook, stirring constantly, until liquid has
thickened and boils, 3 to 5 minutes.
7. Spoon mixture into a shallow 2-quart casserole; top with mashed potatoes.
Place casserole on foil-lined cookie sheet to catch any overflow
during baking. Bake until the potato topping is lightly browned, for 20 to
25 minutes.
P R E P 45 minutes B A K E 20 minutes MA K E S 6 main-dish servings
2 pounds all-purpose potatoes
(6 medium), peeled and cut into
1-inch pieces
2 tablespoons vegetable oil
2 carrots, peeled and finely
chopped
1 large onion (12 ounces), finely
chopped
1 large red pepper, finely chopped
2 tablespoons butter or margarine
1 teaspoon salt
3⁄4 cup milk
2 tablespoons chopped fresh chives
or green onion tops
10 ounces mushrooms, trimmed and
thickly sliced
11⁄4 cups chicken broth
1 tablespoon all-purpose flour
11⁄2 pounds ground chicken meat
1⁄4 teaspoon coarsely ground
black pepper
1⁄4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1. In 3-quart saucepan, combine potatoes and enough water to cover; heat to
boiling over high heat. Reduce heat; cover and simmer until potatoes are
tender, about 15 minutes.
2. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil over medium-high
heat. Add carrots and cook 5 minutes. Add onion and red pepper and
cook, stirring occasionally, until vegetables are tender and lightly browned,
about 10 minutes longer.With slotted spoon, transfer vegetables to bowl.
3.When potatoes are tender, drain.Mash potatoes in saucepan with butter
and 1⁄2 teaspoon salt. Gradually add milk;mash until mixture is smooth
and well blended. Stir in chives; set aside.
4. In same skillet, heat remaining 1 tablespoon oil over medium-high heat.
Add mushrooms and cook until well browned, about 10 minutes. Transfer
to bowl with vegetables.
5. In 2-cup measuring cup, blend broth and flour until smooth; set aside.
6. Preheat oven to 400°F. In same skillet, cook ground chicken, black pepper,
thyme, and remaining 1⁄2 teaspoon salt over high heat, stirring occasionally,
until chicken is lightly browned and any liquid in skillet has
evaporated, 7 to 10 minutes. Stir in ketchup,Worcestershire, cooked vegetables,
and broth mixture. Cook, stirring constantly, until liquid has
thickened and boils, 3 to 5 minutes.
7. Spoon mixture into a shallow 2-quart casserole; top with mashed potatoes.
Place casserole on foil-lined cookie sheet to catch any overflow
during baking. Bake until the potato topping is lightly browned, for 20 to
25 minutes.
