I’m pretty sure there are some shepherds that don’t eat beef or lamb. And there’s probably a whole herd of them who don’t tolerate gluten well either. This pie is made with chicken simmered in a broth flavored with lemon zest and thyme, thickened with corn starch not flour. So if you’re one of those shepherds, wandering around, looking for that kind of pie, look no further! This pie’s for you!
Irish comfort food is shepherd’s pie. Chicken shepherds pie is the lighter side of comfort food. The chicken and vegetable filling is surrounded by a gravy laden with the freshness of lemon zest and thyme that tastes like an Irish spring. But don’t be fooled, the flavors are rich and satisfying! And because it is thickened with corn starch, it’s gluten free!
I’ve never met a potato I didn’t love but this topping takes the potato to an exalted level of greatness! Yukon gold potatoes are buttery to start with but when simmered with baby kale (so mild) and spring green onions, they become a whole new potato! Add the Irish butter and cheddar and you are transported back to the old sod, as we Irish like to call the homeland. I could eat a heaping bowl of just the topping! In fact, it would make a fantastic side dish all on it’s own!
It’s light, it’s rich, it’s a master of disguise called comfort food! You will thank your lucky Irish stars for Chicken Shepherd’s Pie!
Chicken Shepherd’s Pie
Potato Kale Topping:
Bring the potatoes to a boil, then reduce the heat to low simmer. Use just enough water to cover the potatoes. Cover the pot and cook until potatoes are soft but not falling apart, about 15 minutes.
Rough chop the baby kale, grate the Irish Cheddar and chop the scallions.
Stir in the kale and scallions and cook for about 2-3 minutes, until kale is soft. Stir occasionally.
Drain the vegetables and return to the pot.
Add the butter and 3/4 cup of cheese and mash to combine. Mixture should be fairly smooth with some chunks of potato left in it. Season with salt and pepper.
Chicken Pie Filling
Preheat oven to 400 degrees.
Melt 2 tablespoons butter in a large pot over medium heat. Add the onion, mushrooms and thyme and cook until moisture has been released from the vegetables and the onion and mushrooms have just begun to caramelize (lightly darken). That’s flavor! Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Stir in the carrots and turnips, cooking until vegetables start to soften, about 5-6 minutes. Stir mixture occasionally as mushrooms and onions will continue to caramelize and gather flavor.
Add the chicken broth and bring to a boil. Reduce the heat to medium low and stir in the chicken pieces. Make sure the chicken pieces are covered in the broth so they will cook. Stir a couple times and simmer until chicken is just cooked through but not completely done.
Mix corn starch with a little cool chicken broth. Always use cool broth not hot or you will have lumps! Move the chicken and vegetables to the sides of the pot to create a hole in the center of just broth. Add the corn starch/broth to the chicken mixture and stir. Cook for 1-2 minutes to thicken. Gluten Free!
Remove from the heat and stir in the peas, chives, parsley and lemon zest.
Divide the chicken mixture between four 12 ounce casserole dishes, or one large 3 quart casserole dish.
Scoop some mashed potato kale mixture on top and smooth with small peaks.
Sprinkle with remaining 1/4 Irish cheddar.
Bake until bubbling and the topping has browned in spots, about 20-25 minutes. Let the shepherd’s pies rest for about 5 minutes before serving.
Pies can be prepared 2 hours in advance and refrigerated. Add an extra 10 minutes or so to the cooking time.
- 1 pound Yukon Gold potatoes, peeled and chopped
- 3 cups chopped baby kale
- 2 scallions, white and light green parts only, chopped
- 2 tablespoons butter (Kerry Gold)
- 1 cup Irish Cheddar, grated, divided 3/4 mixed in and 1/4 sprinkle on top
- 2 tablespoons butter
- 1/2 small onion, diced
- 4 ounces cremini mushrooms, sliced
- 2 teaspoons fresh thyme leaves, stems removed
- 4 small carrots, peeled and cubed
- 1 small turnip, peeled and cubed
- 3 teaspoons corn starch
- 1 1/4 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts cut into bite size pieces
- 1 1/2 cups frozen peas
- 1/4 cup chives, chopped
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Bring the potatoes to a boil, then reduce the heat to low simmer. Use just enough water to cover the potatoes. Cover the pot and cook until potatoes are soft but not falling apart, about 15 minutes.
- Stir in the kale and scallions and cook for about 2-3 minutes, until kale is soft. Stir occasionally.
- Drain the vegetables and return to the pot. Add the butter and 3/4 cup of cheese and mash to combine. Mixture should be fairly smooth with some chunks of potato left in it. Season with salt and pepper.
- Preheat oven to 400 degrees.
- Melt 2 tablespoons butter in a large pot over medium heat. Add the onion, mushrooms and thyme and cook until moisture has been released from the vegetables and the onion and mushrooms have just begun to caramelize (lightly darken). That’s flavor! Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- Stir in the carrots and turnips, cooking until vegetables start to soften, about 5-6 minutes. Stir mixture occasionally as mushrooms and onions will continue to caramelize and gather flavor.
- Add the chicken broth and bring to a boil. Reduce the heat to medium low and stir in the chicken pieces. Make sure the chicken pieces are covered in the broth so they will cook. Stir a couple times and simmer until chicken is just cooked through but not completely done.
- Mix corn starch with a little cool chicken broth. Move the chicken and vegetables to the sides of the pot to create a hole in the center of just broth. Add the corn starch/broth to the chicken mixture and stir. Cook for 1-2 minutes to thicken.
- Remove from the heat and stir in the peas, chives, parsley and lemon zest.
- Divide the chicken mixture between four 12 ounce casserole dishes, or one large 3 quart casserole dish.
- Scoop some mashed potato kale mixture on top and smooth with small peaks. Sprinkle with remaining Irish cheddar.
- Bake until bubbling and the topping has browned in spots, about 20-25 minutes. Let the shepherd’s pies rest for about 5 minutes before serving.
- Pies can be prepared 2 hours in advance and refrigerated. Add an extra 10 minutes or so to the cooking time.
Michele,
What a great recipe! It sounds yummy and Robert will love that it is gluten free.I will make it this weekend and celebrate St. Patrick’s day a little longer.
Lynda
Lynda ~ I think you guys will love the fresh flavors!Nothing wrong with an extended St Patrick’s Day celebration either! 🙂