Chicken
Shepherd's Pie
PREP TIME:30 MINUTESCOOK TIME:5 MINUTESTOTAL TIME:35 MINUTES
Not your mama’s Shepherd Pie! This version is made with a
creamy curry sauce that is out of this world. Topped with a heavenly layer of
mashed potatoes and Parmesan cheese, this comfort food recipe will not last
long. Mmm good.
ingredients:
- 6 potatoes, peeled and cut into chunks
- 2 1/2 cups milk, separated
- 2 tbsp butter, separated
- salt & pepper, to taste
- 2 onions, chopped
- 3 cloves garlic, minced
- 1/4 cup flour
- 1 cup chicken, cooked and roughly chopped
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp fresh rosemary
- 1/2 tsp curry powder
- 1 cup frozen mixed vegetables
- 1/4 Parmesan cheese, shredded
directions:
1.
Boil a large pot of salted water on the
stovetop. Add in potatoes and cover, cooking for 15 minutes or until potatoes
are tender. Drain. Add in 1/2 cup milk, salt and pepper and 1 tbsp butter. Mash
until smooth. Set aside.
2.
In a large pan, melt 1 tbsp butter over medium
heat. Add onions and garlic and cook for about 5 minutes. Stir in flour.
3.
Whisk in milk, Dijon mustard, lemon juice,
rosemary and curry powder. Continue to whisk constantly until it reaches a
thick consistency. Add in chicken and frozen vegetables and stir for another 3
to 5 minutes.
4.
Spread chicken mixture in a 1.5 quart casserole
dish. Spread mashed potatoes on top. Sprinkle on Parmesan cheese. Broil for
about 5 minutes or until cheese melts. Serve hot.
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