Pub-Style Chicken Shepherd’s Pie
- Milk
- Wheat
No matter the weather, is there anything better than homey, comforting classics that warm you from the inside out? If you wholeheartedly agree, look no further! Enter: our chefs’ ode to the classic shepherd’s pie. The base is a rich, tomatoey beef filling chock full of fresh veggies and herbs. On top, swoops of creamy, thyme-flecked mashed potatoes are sprinkled with sharp white cheddar, then broiled to create an irresistibly cheesy crust. It all bakes up in one pan, making it easy as...well, you get it!
Ingredients
3 ounce
Carrots
1.5 tablespoon
Sour Cream
(Contains: Milk)
¼ ounce
Thyme
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
16 ounce
Potatoes
1 unit
Onion
½ cup
White Cheddar Cheese
(Contains: Milk)
2 unit
Beef Demi-Glace
(Contains: Milk)
¼ ounce
Parsley
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
2.5 ounce
Celery
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Heat broiler to high. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim, peel, and halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Halve, peel, and finely chop onion. Strip thyme leaves from stems; roughly chop leaves. Roughly chop parsley.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Drain and return potatoes to pot. Mash with sour cream, 2 TBSP butter (3 TBSP for 4 servings), and 1 tsp chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper.
Keep covered off heat until Step 6.
While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan (for 4 servings, use a large, preferably ovenproof, pan) over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes.
Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. TIP: If veggies begin to brown too quickly, add a splash of water.
Stir in garlic powder and 2 tsp chopped thyme; cook until fragrant, 30 seconds.
Add beef* to pan with veggies and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.
Gradually pour ½ cup water (¾ cup for 4 servings) into pan with beef mixture. Stir in demi-glace and bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off heat.
Stir in half the parsley. Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.
Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with cheddar.
Broil until browned, 3-4 minutes. TIP: Watch carefully to avoid burning.
Sprinkle with remaining parsley and serve directly from pan.
