Chicken Shepherd's Pie is fantastic. This savory, comfort food entree is mouthwatering and irresistible. It includes a thick layer of mashed potatoes mixed with two cheeses for incredibly delicious flavor. This wonderful dish is great for company as well as family dinners. Everyone will rave over it!
Add frozen peas and chicken and cook about 5-10 minutes at a simmer.
Add cornstarch and stir to combine.
Add corn and green beans and heat through a few minutes.
Spray an 9x11” glass baking dish with cooking spray.
Pour meat mixture into prepared baking dish.
Spread mashed potato topping with a rubber spatula all the way to the edges to seal in the chicken so there are no gaps.
Sprinkle remaining cup of cheddar cheese over top.
Bake at 400° for about 30 minutes until top is lightly, golden brown.
Sprinkle with fresh minced chives for garnish, if desired.
Allow casserole to sit out about 10 minutes and set up before serving.
MASHED POTATOES TOPPING:
Bring water to a boil in a large stock pot.
Add diced potatoes and boil about 15 minutes until soft.
Drain in colander.
Add potatoes back into the stock pot.
Add butter, half-and-half, Parmesan cheese, 1 cup of sharp cheddar cheese and seasonings.
Stir together well to combine.
Set aside.
Notes
NOTE: I used leftover Babe’s Chicken House seasoned flat green beans and creamed corn for this recipe.NOTE: I used a 9x11” deep dish glass baking dish, not a 9x13” baking dish.NOTE: if using frozen veggies add to pot and cook before adding cornstarch. If adding leftovers or canned veggies, add after adding cornstarch and just heat through.NOTE: Yukon Gold potatoes are also good with this recipe.