Chicken Shepherd’s Pie

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:

Boil Potatoes

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.

Baby kale onions cheese

Rough chop the baby kale, grate the Irish Cheddar and chop the scallions.

Soft kale

Stir in the kale and scallions and cook for about 2-3 minutes, until kale is soft. Stir occasionally.

Drain potato kale

Drain the vegetables and return to the pot.

Mash

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

Chicken Pie Ingredients

Preheat oven to 400 degrees.

Mushrooms onion thyme

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.

Carrots turnips

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 chicken

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.

Corn starch

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!

Peas lemon parsley chives

Remove from the heat and stir in the peas, chives, parsley and lemon zest.

Pie filling in casseroles

Divide the chicken mixture between four 12 ounce casserole dishes, or one large 3 quart casserole dish.

Top with potatoes

Scoop some mashed potato kale mixture on top and smooth with small peaks.

Sprinkle cheese

Sprinkle with remaining 1/4 Irish cheddar.

 Cool pie

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.

Chicken Shepherd’s Pie
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
700 calories
43 g
205 g
28 g
69 g
15 g
619 g
609 g
8 g
0 g
10 g
Nutrition Facts
Serving Size
619g
Servings
4
Amount Per Serving
Calories 700
Calories from Fat 246
% Daily Value *
Total Fat 28g
43%
Saturated Fat 15g
76%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 205mg
68%
Sodium 609mg
25%
Total Carbohydrates 43g
14%
Dietary Fiber 8g
34%
Sugars 8g
Protein 69g
Vitamin A
367%
Vitamin C
183%
Calcium
37%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Potato Kale Topping
  1. 1 pound Yukon Gold potatoes, peeled and chopped
  2. 3 cups chopped baby kale
  3. 2 scallions, white and light green parts only, chopped
  4. 2 tablespoons butter (Kerry Gold)
  5. 1 cup Irish Cheddar, grated, divided 3/4 mixed in and 1/4 sprinkle on top
Chicken Pie Filling
  1. 2 tablespoons butter
  2. 1/2 small onion, diced
  3. 4 ounces cremini mushrooms, sliced
  4. 2 teaspoons fresh thyme leaves, stems removed
  5. 4 small carrots, peeled and cubed
  6. 1 small turnip, peeled and cubed
  7. 3 teaspoons corn starch
  8. 1 1/4 cups chicken broth
  9. 1 1/2 pounds boneless, skinless chicken breasts cut into bite size pieces
  10. 1 1/2 cups frozen peas
  11. 1/4 cup chives, chopped
  12. 1/4 cup fresh parsley, chopped
  13. Zest of 1 lemon
Potato Kale Topping
  1. 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.
  2. Stir in the kale and scallions and cook for about 2-3 minutes, until kale is soft. Stir occasionally.
  3. 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
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the heat and stir in the peas, chives, parsley and lemon zest.
  7. Divide the chicken mixture between four 12 ounce casserole dishes, or one large 3 quart casserole dish.
  8. Scoop some mashed potato kale mixture on top and smooth with small peaks. Sprinkle with remaining Irish cheddar.
  9. 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.
Notes
  1. Pies can be prepared 2 hours in advance and refrigerated. Add an extra 10 minutes or so to the cooking time.
beta
calories
700
fat
28g
protein
69g
carbs
43g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 

2 Comments

  1. Lynda says:

    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

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