Page 60 - One-Dish Meals

Chicken Shepherd’s Pie

Shepherd’s pie was originally created as a way to utilize Sunday’s
leftovers. We’ve lightened the filling and topped it off with a mantle of
creamy, chive-flecked mashed potatoes.
P R E P 45 minutes B A K E 20 minutes M A K E S 6 main-dish servings

2 pounds all-purpose potatoes 2 tablespoons chopped fresh chives
(6 medium), peeled and cut into or green onion tops
1-inch pieces
10 ounces mushrooms, trimmed and
2 tablespoons vegetable oil thickly sliced
1
2 carrots, peeled and finely 1 ⁄4 cups chicken broth
chopped
1 tablespoon all-purpose flour
1 large onion (12 ounces), finely 1
1 ⁄2 pounds ground chicken meat
chopped
1 ⁄4 teaspoon coarsely ground
1 large red pepper, finely chopped
black pepper
2 tablespoons butter or margarine 1 ⁄4 teaspoon dried thyme
1 teaspoon salt
2 tablespoons ketchup
3 ⁄4 cup milk
1 tablespoon Worcestershire sauce

1. In 3-quart saucepan, combine potatoes and enough water to cover; heat to
boiling over high heat. Reduce heat; cover and simmer until potatoes are
tender, about 15 minutes.
2. Meanwhile, in 12-inch skillet, heat 1 tablespoon oil over medium-high
heat. Add carrots and cook 5 minutes. Add onion and red pepper and
cook, stirring occasionally, until vegetables are tender and lightly browned,
about 10 minutes longer. With slotted spoon, transfer vegetables to bowl.

3. When potatoes are tender, drain. Mash potatoes in saucepan with but-
ter and ⁄2 teaspoon salt. Gradually add milk; mash until mixture is smooth
1
and well blended. Stir in chives; set aside.
4. In same skillet, heat remaining 1 tablespoon oil over medium-high heat.
Add mushrooms and cook until well browned, about 10 minutes. Transfer
to bowl with vegetables.
5. In 2-cup measuring cup, blend broth and flour until smooth; set aside.

60 Casseroles & Oven Dishes