Herbed Chicken Shepherds Pie Food

CHICKEN SHEPHERD'S PIE

Steps:

• To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
• Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

CHICKEN AND GARLIC-HERB POTATO SHEPHERDS PIE

Steps:

• Preheat the broiler, place an oven rack at the center of the oven
• Place the potatoes in a medium pot and cover with cold water
• Bring to a boil, salt the water and cook until tender, 12-15 minutes
• While the potatoes are cooking, place a large skillet over medium-high heat with about 1 tablespoon of EVOO
• Add the chicken, season it with salt and pepper and cook until golden brown and cooked through, 6-7 minutes
• Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas, and scallions
• Season the veggies with salt and pepper and cook until tender, about 2 minutes
• Scoot the vegetables over to one side and melt in the butter
• Sprinkle the flour over the butter and cook for about 1 minute, stirring
• Whisk in the white wine, cook 1 minute, then whisk in the chicken stock and cook for 1 minute to thicken
• Season the sauce with mustard and tarragon then salt and pepper to taste
• Pour the sauce and vegetables over the chicken in the casserole and combine
• Drain the potatoes and return them to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk or chicken stock, salt and pepper
• Spread the potatoes over the chicken in the casserole dish
• Put the dish under your broiler until the top is golden brown, 3-5 minutes
• Garnish with paprika

HERBED CHICKEN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until onion is soft and translucent, 5 to 7 minutes. Stir chicken, chiles, rosemary, and thyme into onion mixture. Cook and stir until chicken is heated through, about 5 minutes.
• Stir cream of chicken soup and evaporated milk together in a saucepan over medium-high heat until mixture is warm, 3 to 5 minutes.
• Spread green beans into the bottom of an 8-inch square baking dish and pour chicken mixture over the beans. Top chicken layer with cream of chicken soup mixture and spoon mashed potatoes over the top. Sprinkle Parmesan cheese and basil over the mashed potatoes.
• Bake in the preheated oven until potatoes are lightly golden and casserole is heated through, about 20 minutes.

CHICKEN SHEPHERD'S PIE

Steps:

• 1. For the topping: Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes
• 2. For the filling: Meanwhile, preheat the oven to 375 degrees F. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring often ,until soft, 3 to 5 minutes. Stir in the flour and cook 1 minute longer. Add the tomatoes and broth. Cook, stirring often, until reduced and thickened, 7 to 10 minutes.
• 3. Remove the meat from the chicken, discarding all skin and bones. Cut or shred the meat into small pieces. (You should have about 2 cups.)
• 4. Stir the chicken and spinach into the sauce and season with salt and pepper. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven safe ramekins.
• 5. Drain the potatoes well and force through a ricer or food mill. (You should have about 2 cups). Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. Bake until the topping is lightly browned, and the chicken is heated through, about 20 to 30 minutes.

CHICKEN SHEPHERD'S PIE WITH KALE MASH

Steps:

• Combine the potatoes, celery root, milk, 1 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to low. Cover and cook until the vegetables are soft but not falling apart, about 15 minutes. Stir in the kale and scallions; cover and cook, stirring occasionally, until the kale is tender, about 6 minutes.
• Set a colander over a bowl and drain the vegetables, reserving the milk. Return the vegetables to the pot and add 4 tablespoons butter and 1/2 cup of the reserved milk. Mash to combine, adding up to 1/4 cup more milk if needed.
• Preheat the oven to 400 degrees F. Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the shallots, carrots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are soft, about 15 minutes. Sprinkle with the flour and cook, stirring, 1 minute. Stir in the chicken broth. Bring to a boil, then reduce the heat to medium low; stir in the chicken and simmer until just cooked through, about 8 minutes. Remove from the heat and stir in the chives and parsley.
• Divide the chicken mixture among six 12-ounce casserole dishes or ramekins. Dollop the mashed potatoes on top, then spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 5 minutes before serving.

THANKFUL SHEPHERD'S PIE

Steps:

• Place a rack on the top of the oven and preheat to 450 degrees F. Press the dough into a pie plate, prick the bottom of the crust with a fork and flute the edges. Bake the crust until golden, about 10 minutes.
• Heat the butter in a large saucepan over medium heat. Cook the onions, stirring occasionally until they are softened, about 5 minutes. Add the garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and cook until fragrant, about 1 minute. Stir in 1 cup of the gravy and the milk, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Stir in the turkey, carrots, corn, peas, parsley, thyme, oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, making sure all of the ingredients are evenly coated with the gravy. Simmer until the mixture is warmed through, about 5 minutes. Pour the mixture into the pie shell. Use a spatula or wooden spoon to spread the mashed potatoes evenly over the mixture, making sure the potato layer meets the edges of the crust. Cover the potatoes with the cheese. Bake the pie until the top is golden, 25 to 30 minutes.
• To serve, cut into slices and drizzle with gravy.

TRADITIONAL IRISH SHEPHERD'S PIE

Steps:

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
• Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
• Bake for about 20 minutes or until the potato is nice and browned on top.
• Serve as is or with some crusty bread to mop up that yummy sauce!

CHICKEN SHEPHERD'S PIE

Steps:

• Preheat oven to 180°C / 350°F.
• To make mash potato: Boil the potatoes in salted water, drain, add milk gradually, butter, season with pinch of nutmeg and mash (The mash needs to be lightened to prevent it from sinking into the meat) Set aside.
• To make the filling: In a large pan set over low heat, add oil and heat the oil until sizzling. Add the onions, carrots, celery, peas and garlic. Sauté until the onions are transparent and the carrots begin to soften, about 10 minutes.
• Remove from the heat and stir in the mushrooms in butter sauce, Worcestershire sauce, rosemary, sage, thyme, marjoram, shredded chicken and salt & pepper to taste. Allow to cool.
• Place the shortbread pastry into a pie tin. Don't cut the pastry yet, pour over cooled chicken filling, remove excess pastry by cutting the edge set aside.
• Spread your mash potato over chicken filling and scored with a fork or you can use an icing kit.
• Bake for 30 to 40 minutes or until the topping is golden and the sauce is hot and bubbly.
• Allow to cool for 15 minutes before serving.