Description
This Italian-inspired Chicken Shepherd’s Pie transforms leftover roast chicken into a comforting dish topped with creamy mashed potatoes and a hint of Parmesan.
Ingredients
Units
Scale
- 1 cup (240 ml) chopped leftover roast chicken
- 1/3 cup (80 ml) fresh or frozen peas
- 1 carrot, chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 potatoes, peeled and cubed
- 1/4 cup (60 ml) milk
- 2 tbsp butter
- 1/4 cup (60 ml) grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the peeled and cubed potatoes in salted water until tender, about 15 minutes.
- While the potatoes are boiling, chop the carrots, onion, and celery into small pieces.
- Heat 2 tbsp of olive oil in a pan over medium heat. Add the chopped onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- Add the chopped leftover roast chicken and peas to the pan. Season with salt, pepper, oregano, and basil. Stir well and cook for another 5 minutes until heated through.
- Drain the potatoes and return them to the pot. Add the milk and butter, then mash until smooth and creamy. Stir in the grated Parmesan cheese.
- Spread the chicken and vegetable mixture evenly in a baking dish. Top with the mashed potatoes, spreading them out to cover the filling completely.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
- Let the pie cool for a few minutes before serving.
Notes
- Feel free to substitute the vegetables with what you have on hand, such as corn or green beans.
- This dish can be made ahead and stored in the refrigerator for up to 2 days.
- Reheat in the oven before serving.
- For a richer flavor, add a splash of white wine to the vegetable mixture while cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 20
- Carbohydrates: 50
- Fiber: 5
- Protein: 25
- Cholesterol: 50