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Chicken Shepherd's Pie Recipe

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This recipe for Chicken Shepherd's Pie, by , is from The Dinner Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anne Cormier


6 potatoes, peeled and cut into chunks
2 1/2 cups milk, separated
2 Tbsp. butter, separated
salt & pepper, to taste
2 onions, chopped
3 cloves garlic, minced
1/4 cup flour
1 cup chicken, cooked and roughly chopped
1 Tbsp. Dijon mustard
1 tsp. lemon juice
1 Tbsp. fresh rosemary
1/2 tsp. curry powder
1 cup frozen mixed vegetables
1/4 Parmesan cheese, shredded

Boil a large pot of salted water on the stovetop. Add in potatoes and cover, cooking for 15 minutes or until potatoes are tender. Drain. Add in 1/2 cup milk, salt and pepper and 1 Tbsp. butter. Mash until smooth. Set aside. In a large pan, melt 1 Tbsp. butter over medium heat. Add onions and garlic and cook for about 5 minutes. Stir in flour. Whisk in milk, Dijon mustard, lemon juice, rosemary and curry powder. Continue to whisk constantly until it reaches a thick consistency. Add in chicken and frozen vegetables and stir for another 3 to 5 minutes. Spread chicken mixture in a 1 1/2 quart casserole dish. Spread mashed potatoes on top. Sprinkle on Parmesan cheese. Broil for about 5 minutes or until cheese melts. Serve hot. Serves 6.




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