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Cheesy Chicken Shepherd’s Pie

Cheesy Chicken Shepherd’s Pie

with Peas and Carrot

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When the temperature plummets, we often turn to homey, comforting classics to warm us from the inside out. If this sounds like the perfect cure to all your cold weather woes, look no further. Our chefs took the best parts of chicken pot pie and shepherd’s pie and combined them to create the world’s greatest dinner mash-up. The base is a rich chicken stew with pops of fresh peas and carrots. On top, swoops of creamy mashed potatoes are sprinkled with cheddar, then broiled to create an irresistibly cheesy crust. It all bakes up in one dish, making it easy as...well, you get it!

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

Yellow Onion

1 unit

Carrot

10 ounce

Chicken Breast Strips

1 tablespoon

Fry Seasoning

12 ounce

Yukon Gold Potatoes

1 tablespoon

Flour

(ContainsWheat)

1 unit

Chicken Stock Concentrate

4 ounce

Peas

½ cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Vegetable Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat40 g
Saturated Fat19 g
Carbohydrate52 g
Sugar11 g
Dietary Fiber10 g
Protein40 g
Cholesterol190 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Paper Towel
Peeler
Medium Pot
Potato Masher
Strainer
Large Pan
Medium Bowl
Plastic Wrap
8x8" Baking Dish
InstructionsPDF
Instructions
Prep
Prep
1

Preheat broiler to high (or oven to 500 degrees). Wash and dry all produce. Halve, peel, and dice onion. Peel carrot; quarter lengthwise, then cut crosswise into ¼-inch-thick pieces. Dice potatoes into ½-inch cubes. Pat chicken dry with paper towels; season all over with salt, pepper, and half the Fry Seasoning.

Make Mashed Potatoes
Make Mashed Potatoes
2

Place potatoes in a medium bowl with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and return to pot. Mash with a potato masher or fork until smooth. Stir in 2 TBSP butter, salt, and pepper. (TIP: If potatoes are too thick, stir in a splash of water.)

Cook Chicken and Carrot
Cook Chicken and Carrot
3

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned and cooked through, 5-6 minutes. Transfer to a cutting board. If necessary, cut into bite-sized pieces. Place carrot in a medium bowl with a splash of water. Cover with plastic wrap. Microwave on high until soft, 3-4 minutes. Drain.

Make Filling
Make Filling
4

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add onion and cook, stirring, until lightly browned and softened, 4-5 minutes. Stir in 1 TBSP butter until melted, then stir in flour and remaining Fry Seasoning. Cook for 1 minute. Gradually whisk in 1 cup water and stock concentrate. Reduce heat to medium and simmer until thickened, 2-3 minutes. Stir in peas, chicken, and carrot. Season with salt and pepper.

Assemble Shepherd's Pie
Assemble Shepherd's Pie
5

Transfer filling to an 8-by-8-inch baking dish (use a 9-by-13-inch baking dish for 4 servings). Evenly top with mashed potatoes. (TIP: It’s okay if the potatoes don’t reach the edge of the baking dish.) Evenly sprinkle with cheddar. Broil until cheese has melted, 2-3 minutes.

Serve
Serve
6

Transfer filling to an 8-by-8-inch baking dish (use a 9-by-13-inch baking dish for 4 servings). Evenly top with mashed potatoes. (TIP: It’s okay if the potatoes don’t reach the edge of the baking dish.) Evenly sprinkle with cheddar. Broil until cheese has melted, 2-3 minutes.