Easy Weeknight Shepherds Pie
Shepherd's pie is one of those dishes, that is unapologetically comforting, and no fuss. Topped with the best, creamy mashed potatoes, this easy weeknight shepherd's pie is perfection.
Servings: 6 Servings
- 450 g Ground chicken
- 1 Shallot finely chopped
- 3 cloves Garlic minced
- 1 ½ cups Mushrooms roughly chopped
- 1 tablespoon Tomato paste
- 1 tablespoon All-purpose flour
- ¼ cup Worcestershire sauce
- 1 cup Chicken broth
- ½ cup Diced carrots
- ½ cup Corn kernels
- ½ cup Green peas
- 1 ½ teaspoon Dried thyme
- Salt and pepper to taste
- 1 Batch 15 Minute InstantPot Mashed Potatoes
Preheat Oven: Preheat oven to 400 degrees.
Make the Mashed Potatoes: Make the mashed potatoes in your InstantPot, according to the recipe. Once the potatoes are done, add one egg, and mix well.
Brown the Chicken and Mushrooms: While the potatoes are cooking in the InstantPot, in a skillet, brown the shallot and garlic in 1 tablespoon of oil. Add the ground chicken, and break apart. Add the mushrooms, and let them cook down for 3-5 minutes.
Make the Sauce: Add the tomato paste, and cook through for a minute. Sprinkle with flour, and cook for another minute. Add the Worcestershire sauce, chicken broth, and spices. Simmer for 5 minutes. Add the green peas, corn and carrots, and remove from the heat.
Assemble: If you are going to assemble in the skillet, top with the mashed potatoes, and bake for 10 minutes, on broil for the last 2 minutes. If putting into a baking dish, put the filling down first, top with the mashed potatoes, and bake for the same amount of time.
Calories: 157kcal | Carbohydrates: 10g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 350mg | Potassium: 690mg | Fiber: 2g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 2mg