Shepherd’s Pie with Chicken
Serves 4 to 6
Cooking Time 2 to 3 hours on Low
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: To put a new spin on the classic shepherd’s pie, we swapped out the usual ground
beef for ground chicken. Microwaving the chicken for a few minutes before transferring
it to the slow cooker ensured that it didn’t turn grainy, and cooking our casserole
on low prevented the chicken from drying out. Carrots, mushrooms, and peas worked
well for the vegetables. Including Worcestershire sauce and tomato paste in the filling
helped to amp up the meaty, savory notes of the chicken. Mashed potatoes were a given
for the topping, and starting with the prepared variety kept our recipe easy. Adding
shredded cheddar to our potatoes ramped up their flavor so they didn’t taste store-bought.
Be sure to use ground chicken, not ground chicken breast (also labeled 99 percent
fat free). We like the convenience of using prepared mashed potatoes from the supermarket
(often found in the prepared food and/or refrigerated section); however, you can prepare
and use our Homemade Mashed Potato Topping, if desired. The mashed potatoes should
be warm and have a loose but not soupy texture; otherwise they will be difficult to
spread over the chicken filling. See the sidebar that follows the recipe.
|
2 |
pounds ground chicken |
|
8 |
ounces sliced white mushrooms |
|
2 |
carrots, peeled, halved lengthwise, and sliced ½ inch thick |
|
3 |
tablespoons tomato paste |
|
½ |
teaspoon dried thyme |
|
|
Salt and pepper |
|
2 |
tablespoons Worcestershire sauce |
|
2 |
tablespoons instant tapioca |
|
1 |
cup frozen peas |
|
½ |
cup heavy cream |
|
3 |
cups prepared mashed potatoes, warmed |
|
½ |
cup shredded cheddar cheese |
1. Microwave ground chicken in bowl, stirring occasionally, until chicken is no longer pink, about 5 minutes. Transfer chicken to slow cooker, breaking up any large pieces. Microwave mushrooms, carrots, tomato paste, thyme, and ½ teaspoon salt in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; drain vegetables and transfer to slow cooker. Stir in Worcestershire and tapioca. Cover and cook until chicken is tender, 2 to 3 hours on low.
2. Stir in peas and cream and season with salt and pepper to taste. (Adjust filling consistency with hot water as needed.) Combine potatoes and cheddar, then spoon mixture over chicken filling and smooth into even layer using spatula. Cover and cook on high until potatoes are heated through, 20 to 30 minutes. Serve.