This meal really doesn’t qualify as a shepard’s pie. It has no ground lamb or beef and the regular potatoes are switched for sweet potato. On the other hand, it’s not really a chicken pot pie either.
Call it what you will but this layered casserole dish full of veggies and chicken only tastes decadent. Use whatever vegetables you have on hand to create. Any fall root vegetable, like parsnips, would also be fabulous here.
Shepard & Chicken Pie All in One
(makes 3 servings)
4 oz. chicken, cubed 1/2 cup diced onion
1 cup peas (fresh or frozen & defrosted) 1/2 cup diced carrots (about 1/2 cup) 1 garlic clove, minced 1 tablespoon brown mustard
1 1/2 tsp. Olive Oil Salt Pepper Bay Leaf
In a mixing bowl, mash cooked sweet potato. Stir in milk, nutmeg and a pinch of salt and pepper. Set aside.
Heat one tsp of olive oil a skillet over medium low heat. Add chicken, seasoned with some salt and pepper. Cook for 1 and a half minutes and turn over. Cook another 2 minutes or until the chicken is lightly browned. Remove from skillet and place on a plate. Add a 1/2 tsp of olive oil to the pan and add the onion. Cook 3-4 minutes or until softened. Add carrots and garli. Cook for 6 minutes or until carrots are not as hard. Stir in peas and then add the chicken back to the pan. Stir in mustard, bay leaf and about a half cup water. Let simmer for 7 – 8 minutes. Season with salt and pepper. Let cool for 5 minutes.
In a lightly greased casserole dish, spread an inch thick layer of the sweet potato mixture. Add chicken and vegetables. Cover with another layer of the remaining sweet potato.
In a 400 degree preheated oven, add casserole dish. Cook for 15 -minutes. If you have a broiler, place in there for 5 minutes. Remove from oven and let cool for 5 minutes before serving.