| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- Nonstick cooking spray, for the baking dish
- 3 tablespoons unsalted butter
- 1 onion, diced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- One 16-ounce bag frozen peas and carrots, thawed
- 2 1/2 cups low-sodium chicken broth
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 3 cups leftover shredded braised pork or rotisserie chicken
- 4 cups leftover or frozen mashed potatoes, thawed
- 3 tablespoons grated Parmesan
Instructions
- Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Melt the butter in a large skillet over medium heat. Add the onion, sage, and thyme and saute until tender, 4 to 5 minutes. Stir in the flour and cook out the raw flour flavor, an additional 3 minutes. Add the peas and carrots, chicken broth and Dijon mustard and season with salt and pepper. Bring the mixture to a simmer and allow to begin thickening, 5 to 7 minutes. Stir in the pork or chicken and transfer to prepared baking dish. Top with the mashed potatoes (if using store-bought frozen, follow the instructions included on the bag) and spread evenly over the filling. Sprinkle with Parmesan and sprinkle with more pepper.
- Bake until the potatoes are lightly golden brown and the filling is hot and bubbly, 50 to 60 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 271 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 30 mg |
| Sodium | 615 mg |
Reviews
I use two bags of Simple Truth Frozen Organic Mixed Veggies from Kroger, one whole rotisserie chicken from Sam’s Club and one container of prepared Russet Mashed Potatoes from cold section at Sam’s. Otherwise followed the instructions exactly. This was excellent and the leftovers are even better. I make it up on Sunday afternoon and perfect for work week meals. So easy! I used a 9 x 13 and it makes enough for us to have two meals plus a little (sometimes;)
You can’t call it Shepherd’s pie unless you make it with ground lamb. Shepherds watch over sheep not cows or chickens
If you make it with ground beef it’s called Cottage pie
If you make it with ground beef it’s called Cottage pie
Needs more flour for a thicker roux otherwise delicious
I made this the other night and we are still enjoying leftovers!! This was so good, warm and hearty. I did not put the dijon mustard in, hubby didn’t want it in. So I just added a chix boullion cube to the gravy mix and extra parm cheese on top of the mashed potatoes, which I did make from scratch. I also added frozen thin green beans. This is a keeper, just delicious! Thank you Katie for a great recipe!
#i#.[o*re
This recipe with slight additions is one of my go to recipes. I love it and everyone who has tried it loves it (which is why I make it often)
Very good way to use leftovers,tasted great!
Absolutely delicious and a great way to use leftovers. We had a Mississippi pot roast with mixed veggies and mashed potatoes. Today Shepard’s Pie from last night’s dinner.
Awesome recipe!
So easy and so yummy! I used rotisserie chicken. It tasted like a pot pie with a mashed potato crust… yum!