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Saturday, May 14, 2011

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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