I’m not a corned beef and cabbage person. It’s okay! I bought some corned beef at Trader Joe’s so that my husband and son could make their St. Patrick’s Day sandwiches for lunch. 🙂
Although I love a one-dish complete meal, I am also not a Shepherd’s pie person. Ugh. (I’m really not a picky eater!) But, when I saw this Shepherd’s pie twist on a chicken pot pie, I knew it would be the perfect “Irish” meal to serve on St. Patrick’s Day. We ate it with roasted asparagus and green salad- just to add some celebratory green to our meal. Great comfort food!
This recipe was adapted from Food and Wine, contributed by Scott Hocker. I increased both the chicken and garlic and modified the roasting temperature and time in order to coordinate with my roasted asparagus. I loved Hocker’s description of this dish as “a complete meal in every bite.”
Yield: Serves 6 to 8
Total Time: 1 hour
For the Potatoes:
- 2 pounds baking potatoes (I used 3 russet potatoes)
- coarse salt
- 1/2 cup whole milk
- 1/2 stick unsalted butter
For the Filling:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 7 garlic cloves, finely chopped
- 3 large carrots, cut into chunks or chopped in a food processor
- coarse salt
- freshly ground black pepper
- 1/4 all-purpose flour
- 3 cups chicken stock or low-sodium broth
- 3 cups shredded rotisserie chicken
- fresh parsley, for garnish, optional
Make the Potatoes:
- Peel the potatoes and cut into chunks. In a large pot, cover the potatoes with warm, salted water, then bring to a boil.
- Boil until the potatoes are very tender, about 25 minutes.
- Drain the potatoes, then mash them with the milk, butter, and salt to taste.
- Reserve the mashed potatoes.
Make the Filling:
- Preheat the oven to 425°F. (I used the convection roast setting.)
- Chop the garlic in a food processor, followed by the onion and then the carrots.
- In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrots, 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Cook, stirring occasionally, until golden, 8 to 10 minutes.
- Stir in the flour and cook, until incorporated, about 2 minutes.
- Pour in the stock and bring to a boil, then stir in the chicken. Cook until desired thickness is achieved.
- Season the filling with salt and pepper to taste.
Complete the Dish:
- Transfer the filling to a 3-quart baking dish. (I used a 9 x 13-inch casserole dish.)
- Spread the potatoes evenly over top of the filling.
- Bake the shepherd’s pie pot pie in the preheated oven until the potatoes are browned in spots and the filling is bubbling, about 15 minutes.
- Garnish with parsley, if desired.
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