Chicken Shepherd's Pie

Ingredients

• 1½ pounds (680g) russet potatoes, (peeled and cubed)
• ½ teaspoon (2-3g) salt ((for boiling the potatoes))
• 1-2 tablespoons (15-30ml) whole milk
• 4 tablespoons (56g) unsalted butter
• ⅓ cup (80g) sour cream
• salt and pepper (to taste)
• 2 tablespoons (30ml) canola oil (or butter)
• 2 cups (300g) cooked chicken, (shredded (breasts or thighs))
• 2 teaspoons (2g) thyme
• 1-2 bay leaves
• 1 medium carrot, (diced (about ½ cup))
• 1 stalk celery, (diced (about ½ cup))
• 1 medium onion, (diced (about 1 cup))
• 1 tablespoon (15g) minced garlic
• 1 cup (240ml) white wine
• 2 tablespoons (15g) flour
• 1 tablespoon (15ml) Worcestershire sauce
• 1 cup (240ml) chicken broth
• 1 teaspoon (2g) bouillon, (beef or chicken (optional))
• 1 cup (150g) frozen sweet peas, (rinsed and drained)
• 1 cup (165g) frozen sweet corn, (rinsed and drained)
• salt and pepper (to taste)
• parsley (to garnish)

Steps

1. 1

   Rinse the potatoes and transfer them to a large saucepan. Cover them with cold water by at least 3 inches.

2. 2

   Season with a generous amount of salt and bring it to a boil over high heat. Once the water reaches a rolling boil, reduce heat to medium and simmer the potatoes until tender (12-15 minutes).

3. 3

   Drain the potatoes and transfer them to a large mixing bowl.

4. 4

   Use a potato masher or a hand mixer to combine the boiled potatoes with the milk, butter, sour cream, salt, and pepper until nice and creamy. Set aside.

5. 5

   Heat the oil in a large cast-iron skillet over medium-high. Cook the shredded chicken for about 2 minutes.

6. 6

   Add the thyme, bay leaf, carrot, celery, onions, and garlic to the skillet. Stir well and cook for 4-6 minutes or until the vegetables soften.

7. 7

   Lower the heat to medium, add the white wine, and simmer on low until most of the liquid has evaporated.

8. 8

   Add flour, Worcestershire sauce, chicken broth, and optional chicken bouillon.

9. 9

   Simmer the mixture on low. Stir occasionally until the sauce thickens slightly (10-15 minutes).

10. 10

    Add peas and corn, stir well, and heat through. Season with salt and pepper, and set aside.

11. 11

    Preheat oven to 425°F/218℃. Spray a 9x13 casserole dish generously with nonstick coating.

12. 12

    Add the chicken filling. Spread the mashed potatoes evenly using a spatula until the filling is covered.

13. 13

    Transfer the shepherd's pie to the oven and bake until the potatoes brown slightly around the edges (18-20 minutes).

14. 14

    Let it rest for about 10 minutes before serving. Garnish with chopped parsley if desired.