CHICKEN SHEPHERD'S PIE w/ cheddar potatoes

By LindaW1955

CUISINE AT HOME

Ingredients

• THIS IS 1/2 RECIPE
• 1 TBS butter
• 1/2 cup diced celery
• 1/2 cup sliced carrots
• 1/2 cups sliced mushrooms
• 1 tap minced fresh garlic
• 2 TBS flour
• 1/4 cup dry sherry
• 1 1/4 cup chicken broth
• 2 cups shredded cooked chicken
• 1/2 c frozen peas
• 1/2 c frozen pearl onions
• 1/2 tap dried thyme
• S&P to taste
• Potatoes
• 1 lb Yukon gold potatoes, peeled and cubed
• 2 TBS cubed butter, softened
• 3/4 cups shredded white cheddar
• 1 egg lightly beaten
• 1/2 TBS Dijon

Details

Preparation time 45mins
Cooking time 90mins

Preparation

Step 1

1. Oven 400 degrees with rack in center position
2. Filling: melt butter in large sauté pan over medium heat. Add celery, carrots, mushrooms and garlic; cover pan and sweat until softened about 5".
3. Stir in flour and cook 1-2 minutes. Add sherry and stir until absorbed.
4. Stir in broth, then add chicken, peas, onions and thyme; season w/ S&P. Bring filling to a boil, reduce heat to low and simmer while preparing topping.
TOPPING:
1. Cook potatoes in boiling salted water until fork tender, 12-15"
2. Drain potatoes and return to pan; cook over low heat to remove excess moisture, stirring often, about 1 minute.
3. Crush potatoes with potato masher, add softened, cubed butter and blend with hand mixer on low until potatoes are smooth. Stir in cheddar, egg and Dijon; season with salt.
4. SPoon topping over filling in pan and bake pie until topping is lightly browned, 25-30 minutes; lets stand 15" before serving.