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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 FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stonewood Kitchen


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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