5cupscooked mashed potatoesstore-bought or homemade
⅓cupshredded cheddar cheese
1teaspoonminced parsley
Instructions
Preheat oven to 450°F.
In a large frying pan or cast-iron pan, melt the butter and cook the onion, celery, and garlic for 2 minutes, then add the thyme, rosemary, chicken bouillon, and flour and stir until combined.
4 tablespoons unsalted butter, ½ cup finely chopped onion, 2 ribs celery, 1 tablespoon minced garlic, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 1 teaspoon chicken bouillon, 4 tablespoons all-purpose flour
Whisk in the worcestershire sauce, broth, and heavy cream, and stir until it starts to thicken, about 1-2 minutes.
1 teaspoon Worcestershire sauce, 3 cups low-sodium chicken broth, ½ cup heavy cream
Add spoons of the mashed potatoes around the pan and spread out.
5 cups cooked mashed potatoes
Sprinkle it with cheese and place in the oven.
⅓ cup shredded cheddar cheese
Bake for 30 minutes.
Remove and sprinkle with parsley before serving.
1 teaspoon minced parsley
Video
Notes
Make sure the mashed potatoes are not too thick so they will spread easily. Warm them some before adding to also help with spreading.
To stop the mash from melting and sinking into the filling, allow the chicken to cool before topping it with the mashed potatoes.
To prevent your chicken shepherd's pie from being runny, make sure you've simmered the gravy long enough to thicken. You can also add in more flour to do this. A runny casserole can also be due to not draining the potatoes thoroughly enough.
For a fancier look, you can pipe the potatoes on top using a decorative piping tip, or rake the potatoes with the tines of a fork.
This casserole can be baked in a large cast-iron skillet or a 9x13-inch baking pan. I like to cook everything in the same pan I plan to bake it in.
Storage: Store chicken shepherd's pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.