Swap the usual ground meat in this classic recipe and try making this Chicken Shepherd’s Pie instead! Hearty, flavorful, and oh-so-delish!
Some refer to this meal as “cottage pie” and others say “shepherd’s pie”. The technical difference is cottage pie is traditionally made with ground beef, while shepherd’s pie is made with ground lamb. Personally, I mix-and-match the names all the time. Since this recipe’s protein is ground chicken… feel free to refer to this as tender chicken and veggies snuggled in a velvety mashed potato blanket.
Other comfort food staples you’ll want to try include this Mind-Blowing Southern Macaroni and Cheese, my Grandma June’s Home-Style Chicken Meatloaf, nostalgic Salisbury Steak, and don’t skip the Foolproof Homemade Garlic Bread!
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INGREDIENTS FOR THIS RECIPE:
Meat and potatoes are always a crowd pleaser. Am I right? Here’s what you’ll need.
- Olive Oil
- Yellow Onion
- Carrots
- Celery
- Ground Chicken
- Green Peas
- Garlic Cloves
- Tomato Paste
- Red Wine
- Chicken Stock
- Worcestershire
- Dry English Mustard
- Stone Ground Mustard
- Onion Powder
- Paprika
- Dried Thyme
- Salt + Ground Black Pepper
- Mashed Potatoes
- Italian Parsley
This is the perfect recipe to make when yourself with an excess of mashed potatoes. My Yukon Gold Mashed Potatoes are super tasty, so plan to make those the day before with my Braised Beef Short Ribs for dinner, then and use the leftovers here for the next night!
COMMON Q&A AND VARIATIONS:
CAN YOU MAKE AHEAD FREEZE CHICKEN SHEPHERD’S PIE? Yup! Follow the directions up until just before baking. Cover with plastic wrap, then aluminum foil, and freeze for up to 6 weeks. Thaw completely in the refrigerator before baking until warmed through.
DO YOU HAVE IDEAS FOR A VEGETARIAN OPTION? For sure! Feel free to add some of your favorite vegetables (like chopped broccoli, Brussels sprouts, or double up on the carrots & peas), use alternative ground protein, or substitute with cooked barley, farro, or beans.
CAN YOU MAKE THIS DAIRY FREE? This recipe is so flexible… so the answer is yes! Swap the regular milk in the mashed potatoes for plain almond milk. Poof, dairy free and delish!
MORE RECIPES YOU’LL LOVE:
Better Than Takeout Buffalo Chicken Fried Rice
Jess’ Fully Loaded Crispy Ground Chicken Burgers
Individual Gems of Bacon Cheeseburger Meatloaf
Mini Chicken Pot Pies with Mushroom Gravy
Grandma’s Classic Homemade Chili
Lightened Up Yellow Squash Casserole
Marry Me Parm Piccata Roasted Potatoes
Roasted Brussels Sprouts with Brown Sugar
Cheesy Hamburger and Rice Casserole
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- 1 tbsp. Olive Oil
- ½ Yellow Onion, chopped (about ¾ cup)
- 2 Carrots, chopped small
- 2 Celery Stalks, chopped small
- 1 lb. Ground Chicken
- ⅓ cup Frozen Peas
- 3 Garlic Cloves, minced
- 2 tbsp. Tomato Paste
- ⅓ cup Red Wine
- ¼ cup Chicken Stock
- 1 tsp. Worcestershire (2 shakes)
- ½ tsp. Dry English Mustard
- 1 tsp. Stone Ground Mustard
- ½ tsp. Onion Powder
- ½ tsp. Paprika
- 1 tsp. Dried Thyme
- 1 - 2 tsp. Salt, to taste
- ½ tsp. Ground Black Pepper, to taste
- 5 cups Prepared Mashed Potatoes
- Italian Parsley, chopped for garnish
- Warm olive oil in a large skillet, add yellow onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Add the ground chicken and continue to sauté for an additional 5 - 10 minutes. Then add the frozen peas, garlic, and tomato paste to the skillet. Mix and cook for an additional 2 - 3 minutes, or until the garlic is fragrant.
- Deglaze with red wine, chicken stock, Worcestershire, and season with dry English mustard, stone ground mustard, onion powder, paprika, dried time, salt, and black pepper. Simmer for 10 minutes to slightly thicken.
- Preheat the oven to 400F. Pour the meat and vegetable mixture in an even layer into large baking dish and cover with mashed potatoes. Create a striped design on top of the mashed potatoes by using the back of a fork. Bake for 25 minutes and serve with a sprinkle of Italian parsley.
NOTES ON THIS RECIPE:
- Feel free to mix-up the veggies as you prefer. While I do a traditional mirepoix with peas, go ahead and get creative! I’ve got some ideas earlier up in the blog post.
- I usually use my Yukon Gold Mashed Potatoes for this recipe, but any homemade or store-bought mash will work here.
- I like to serve mine with some chicken gravy on top. Similar to the the potatoes, use homemade or store-bought. I’ll plug the link to my homemade version here soon!
- Leftovers should be kept refrigerated in an airtight container and used within the next 2 – 3 days.
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