Chicken Shepherd's Pie

About This Recipe

A rich ground chicken and vegetable filling topped with a golden brown crust of premade mashed potatoes and parmesan cheese.

Ingredients

• 1 pound Ground Chicken (97/3)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 1 large (3oz Carrot, peeled and diced)
• 1 Tablespoon 16g Olive Oil
• 1/4 cup 30g All Purpose Flour
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Black Pepper
• 1/4 cup 60g Tomato Paste
• 2 cups Chicken Broth
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Worcestershire Sauce
• 3 sprigs Fresh Thyme
• 2 Dried Bay Leaves
• 32 oz Bob Evans Mashed Potatoes
• 1 Tablespoon 7g Grated Parmesan
• 1/2 Tablespoon 8g Olive Oil

Instructions

1. Brown the ground chicken in a large skillet over medium-high heat. Flip and push to one side of the skillet. Add the olive oil and onion, celery, and carrot. Stir everything together, breaking the chicken apart.
2. Once fully cooked, add the flour, salt garlic powder, and pepper. Stir until no flour is visible. Add the tomato paste and cook until fragrant.
3. Add the broth, vinegar, Worcestershire, thyme, and bay leaves. Bring up to a boil before reducing the heat to a medium-low simmer. Cook for 10-15 minutes, stirring occasionally, until the meat mixture thickens to resemble a gravy or meat sauce.
4. Turn off the heat and set aside while you microwave the mashed potatoes. Add the potatoes on top of the meat mixture, followed by the grated parmesan. Drizzle 1/2 tablespoon of olive oil over the top.
5. Bake at 350ºF for 35-45 minutes until the top is golden brown. For best results, let the pie cool for 5-10 minutes before serving. Top with fresh parsley and serve.