Chicken Shepherd's Pie

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

normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; vertical-align: baseline;">1 tsp lemon juice

1 tbsp fresh rosemary

1/2 tsp curry powder

1 cup frozen mixed vegetables

1/4 Parmesan cheese, shredded

Instructions

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.

SOURCE    https://www.simplystacie.net

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