Shepherd’s Pie

• 4 large potatoes, peeled and quartered
• 8 tbsp butter
• 1 medium onion, chopped
• 1-2 cups vegetables—diced carrots, corn, peas
• 1 1/2 lbs ground chicken
• 1/2 cups chicken broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

Step 1

Cook the potatoes till tender by immersing the peeled and quartered pieces in water, for about 20 minutes.

Step 2

In the meanwhile, melt 4 tablespoons of butter in a large saucepan on medium heat. Add the chopped onions and sauté for 4-5 minutes.

Step 3

If you are including vegetables in the recipe, you need to add them according to their cooking time. Carrots should be added with the onions, because they take a long time to cook. If you want to add peas or corn, add them towards the end of the cooking of the onions.

Step 4

Add ground chicken to the pan with the onions and vegetables. Cook until it no longer looks raw and pink. Add salt, pepper, Worcestershire sauce and chicken broth.

Step 5

Bring the broth to a simmer on low heat. Cook uncovered for 10 minutes.

Step 6

After the potatoes are done, remove them from the pot and add the remaining 4 tbsps of butter. Mash the potatoes and season with salt and pepper to taste.

Step 7

Keep the oven for preheating to 400°F. In a large baking dish, spread the chicken, onions, and vegetable mix in an even layer.

Step 8

Spread the mashed potatoes over the top of this and rough up the surface of the mashed potatoes with a fork, so there are peaks that will get well browned.

Step 9

Place in the oven and cook until the top layer gets browned; it will take approx. 30 minutes.

Step 10

Remove from heat and let it cool. Scoop out pieces from the baking dish and serve warm.

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