Description
A comforting Chicken Shepherd’s Pie made with leftover rotisserie chicken and topped with creamy mashed potatoes.
Ingredients
- 2 cups shredded cooked chicken (leftover rotisserie chicken works great)
- 4 cups mashed potatoes (homemade or store-bought)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup chicken broth (low-sodium if preferred)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp thyme (fresh or dried)
- 1 tsp rosemary (fresh or dried)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.
- Stir in the shredded chicken and frozen mixed vegetables. Add the chicken broth, thyme, rosemary, salt, and pepper. Mix well. Simmer gently for about 5 minutes.
- Spread the chicken-vegetable mixture in the prepared baking dish.
- Dollop or spread mashed potatoes over the filling. Use a fork to create peaks on the potato surface.
- Bake in the preheated oven for 25–30 minutes, until the topping is golden and crispy. Finish under the broiler for 1–2 minutes if desired.
- Let cool for a few minutes before serving.
Notes
For extra richness, add a splash of cream or butter to the mashed potatoes. This recipe is versatile; feel free to swap herbs and vegetables based on your fridge’s contents.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food