SMASHED POTATO SHEPHERD’S PIE
Smashed Potato Shepherd’s Pie is a healthier variation of the classic dish that uses lower fat shredded chicken rather than red meat. It still packs a LOT of flavor and leaving the skins on the potatoes adds a punch of potassium to your diet!
INGREDIENTS
For the smashed potato top:
4 medium organic Russet potatoes
1/2 cup cream
4 TB butter
pinch of salt
For the filling:
2 cups shredded chicken meat
1-2 cups frozen veggies (corn, carrots, peas, celery etc.)
1 3/4 cup chicken broth
1 diced onion
1 tsp minced garlic
3 TB butter
1/2 cup Frey Organic Natural White Wine
1/8 cup flour
1 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp poultry seasoning
METHOD
Preheat over to 350 degrees. Boil four potatoes. Add butter and salt then smash well with a potato masher. Stir in cream and set aside. Sauté onion in butter. Add garlic, flour and wine and stir well until mixture is a golden brown. Do not over cook! Add shredded chicken, veggies, chicken broth, salt, pepper and poultry seasoning and bring to a boil. Reduce heat and allow to simmer for 20 minutes or until mixture has thickened. Place in 8×8 glass baking dish and cover with smashed potatoes. Place a baking sheet on the rack underneath the baking dish to collect anything that boils over and bake at 350 for 30 minutes or until potatoes have turned golden brown. Allow to rest 10 minutes before serving.
