Hearty Sheppard's Pie - With Chicken

This delicious variation of the classic favorite has lots of well-browned

 carrots and red pepper pieces to flavor the ground chicken. Top with

 our special mashed potatoes

Yields: 6 main-dish servings

6 medium (about 2 pounds) all-purpose potatoes, peeled and cut into
 1-inch chunks

• 2 tablespoon(s) vegetable oil
• 2 medium carrots, diced
• 1 large onion, diced
• 1 large red pepper, diced
• 2 tablespoon(s) (1/4 stick) margarine or butter
• 1 teaspoon(s) salt
• 3/4 cup(s) milk
• 2 tablespoon(s) chopped fresh chives or green-onion tops
• 1 package(s) (8-ounce) medium-size mushrooms, thickly sliced
• 1 1/4 cup(s) chicken broth
• 1 tablespoon(s) all-purpose flour
• 1 1/2 pound(s) ground chicken
• 1/4 teaspoon(s) coarsely ground black pepper
• 1/4 teaspoon(s) dried thyme leaves
• 2 tablespoon(s) catsup
• 1 tablespoon(s) Worcestershire

Directions

In 3-quart saucepan over high heat, heat potatoes and enough

 water to cover to boiling. Reduce heat to low; cover and simmer 15

 minutes or until potatoes are fork-tender.

Meanwhile, in 12-inch skillet, heat 1 tablespoon vegetableoil over

medium-high heat. Add carrots; cook 5 minutes. Add onion

 and red

 pepper and cook until vegetables are golden, about 15

 minutes longer.

 Remove vegetables to medium bowl.

When potatoes are done, drain. With potato masher, mash

 potatoes in saucepan with margarine or butter and

 1/2 teaspoon salt.

Gradually

add milk; mash until mixture is smooth. Stir in chives;

 set aside.

In same skillet, in remaining 1 tablespoon vegetable oil,

 cook

 mushrooms until well browned and liquid evaporates,

 5 to 10

 minutes; remove to bowl with vegetables.

In 2-cup glass measuring cup, mix chicken broth and flour

until

 blended; set aside.

Preheat oven to 400 degrees F. In same skillet, over high

 heat,

cook ground chicken, pepper, thyme, and 1/2 teaspoon salt

 until

chicken is lightly browned and any liquid evaporates, 7 to 10

minutes. Stir in catsup, Worcestershire, cooked vegetables,

 and

chicken-broth mixture. Cook, stirring, until liquid thickens,

3 to 5

minutes.

Spoon chicken mixture into shallow 2-quart ceramic or glass

casserole;

top with mashed potatoes. Place sheet of foil underneath

 casserole;

 crimp edges to catch any drips during baking. Bake 20 to

25 minutes

 until mashed-potato topping is lightly browned. Enjoy.

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