Tuesday, December 17, 2013

Shepherd's Pie Recipe

If you've never had a Shepherd's pie, you don't know what you're missing. Now you can make this with leftovers if you want, but I like to make mine with a purpose. It deserves that. :)
You can make this with a crust or without. You can also use ground meat or turkey in place of the chicken. Also, you can use whatever veggies you like. This is how I make mine.

Shepherd's Pie

2 chicken breasts
Vegetable oil
4 Tbs. Butter
1 onion, diced
1 cup celery, diced
1 cup carrots, diced
1 Tbs. Garlic
1 can corn, drained
2 Tbs. Flour
2 cups heavy cream
1 tsp thyme
1 tsp. Paprika plus more for garnish
Mashed potatoes
Cheddar cheese, shredded, optional

-Cook chicken in oil and 2 Tablespoons butter. Remove from skillet leaving chicken drippings. 
-Add carrots, celery, onion, garlic, and the last 2 tablespoons of butter to the pan with the drippings. Cook about fifteen to twenty minutes, until veggies are soft. 
-Add corn to mixture. 
-Sprinkle flour over veggies and mix; cook for about a minute. 
-Add cream and diced chicken to veggies. Cook until cream starts to thicken slightly, about 3 to 5 minutes. 
-Pour into a baking dish and top with mashed potatoes. 
-Sprinkle paprika on for a garnish. 
-Bake at 350 degrees for 20 to 30 minutes, until top is browned. 
-Sprinkle cheese on top when it comes out of the oven, if desired.

*For a printable version of this recipe, CLICK HERE!!!

**It is okay to feature one of my photos or recipes on a site, as long as you provide a link back to my site, or proper credit is given. Thanks in advance!

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