“Chicken” Shepherd’s Pie

This is where your microwave and an 8-cup microwavable bowl come into play. With this method, you’ll have a toothsome homemade shepherd’s pie on the table in less than an hour.

And, please, use what you’ve got to make it. In my case I had to forego ground beef and frozen peas using, instead, rotisserie chicken and shelled edamame. To fast-track this dish even further, I used Honest Earth Instant Mashed Potatoes from Costco. One packet generously covered the entire casserole.

Start to finish, a shepherd’s pie takes about two and a half hours to make. But by taking advantage of grocery store finds and using what you’ve already got on hand, this family fave is on the table in less than half the time.

What’s there not to love about that?


“Chicken” Shepherd’s Pie

Fast ‘n Easy Chicken Shepherd’s Pie (serves 4 to 6)

2 cooked, boneless, skinless chicken breasts (from a store bought rotisserie chicken)
¼ cup finely diced onion
1 cup thinly sliced carrot rounds
1 cup frozen corn kernels
½ cup frozen shelled edamame
1 tablespoon Fridge Whisperer no-salt dried vegetable seasoning
½ teaspoon EACH dried thyme and rosemary leaves
½ teaspoon ground sage
1 teaspoon kosher salt
½ teaspoon cracked black pepper
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups good quality chicken stock
½ cup heavy (35%MF) cream
4 cups prepared instant mashed potatoes

• Preheat oven 375°F. Line a baking sheet with parchment paper and coat an 8-inch square (2L) baking dish with vegetable spray.
• Cut chicken into 2-inch cubes, place in a large bowl, add onion, carrot, corn, edamame, vegetable seasoning, thyme and rosemary leaves, sage, salt and pepper and toss well to combine, then spoon into prepared baking dish and set on baking sheet.
• In an 8-cup microwavable bowl, microwave butter on high setting for 1 minute, whisk in flour and microwave on high for 1 minute more, then whisk in stock and cream and cook on high setting for 5 minutes more, or until gravy is thick enough to coat the back of a wooden spoon.
• Whisk gravy until smooth, then pour over chicken-vegetable mixture and spoon mashed potatoes over top in an even layer.
• Bake on centre rack for 40 minutes, or until pie is bubbling and potatoes are golden brown on top. Let cool 5 minutes before serving.