Shepherd's Pie with Chicken

Plan Ahead:  Prepare the chicken.  Use left-over mashed or baked potatoes.

 

6 medium Russet potatoes about 2 lbs

1/2 stick butter 3/4 cup

1/4 cup sour cream

1/4 cup mayonnaise

2 tsp minced green onions, optional

1/4 cup milk

1/2 cup cheddar cheese; or pepper jack cheese

3 boneless/skinless chicken breasts, cut into small pieces

2 Tbsp olive oil

1 small yellow onion, chopped 

1 Tbsp olive oil

1 large carrot,  peeled and chopped

2 Tbsp butter

2 Tbsp all-purpose flour

1 1/4 cups chicken broth

1/4 tsp cayenne

1/2 cup frozen peas

chopped parsley, to taste

1 Tbsp fresh tarragon or rosemary, chopped

1/4 tsp paprika

1 1/2 cup fresh breadcrumbs

3 pieces of sandwich bread

4 Tbsp melted butter

Peel the potatoes and cut into 1 inch squares.  In a medium size sauce pan fill the pan with enough water to just cover the potatoes and bring to a boil over medium high heat.  Add salt and pepper.  Turn the heat down and boil until tender.  Drain the potatoes.  Add the butter, sour cream, mayonnaise, green onions and milk.  Mix with an electric mixer until smooth.  Stir in shredded cheddar cheese.  Season with coarse salt and black pepper.

Wipe off the chicken breasts with wet paper towels.  Cut the chicken into 2 inch pieces.  In a medium size saucepan over low heat, fry onion in olive oil until almost caramelized, stirring regularly, then add the chicken.  Season generously with coarse salt, fresh ground black pepper and cayenne.  Add 1 additional Tbsp of olive oil and fry the chicken and carrot together for 3 to 4 minutes.  

In a small saucepan, melt 2 Tbsp butter and add 2 Tbsp flour.  Stir until bubbly.  Add chicken broth.  Whisk together and bring to a boil until thickened.  Stir in the peas. Stir this sauce into the chicken and veggies.  Add chopped parsley, rosemary or tarragon and paprika.  Season to taste with coarse salt and fresh ground black pepper.

Butter a 9x13 inch baking dish.  Put a layer of chicken and veggies on the bottom of the pan.  Add a layer of mashed potato on the top.  Repeat.

Mix the breadcrumbs with the butter and spread over the top of the casserole.  Dot with a few pieces of extra butter.  Bake at 400 degrees for 25 minutes.

Recipe:  thefoodnanny