Shepherd's Pie

By beanie

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1 medium onion, chopped
• 2 ribs celery, diced
• 1 cup baby carrots, sliced
• 1 cup chicken broth
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
• 1 cup frozen peas, thawed
• 1 package (24 ounces) Oreida Steam n' Mash potatoes
• 2/3 cup milk
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
• 1/2 teaspoon salt

Details

Servings 6

Preparation

Step 1

Heat oven to 350°. Filling. Heat oil in a flame-proof casserole over medium-high heat. Add chicken pieces and cook, stirring, 5 minutes. Stir in onion, celery and carrots. Cook 5 minutes.

In a small bowl or measuring cup, whisk broth, flour, salt and pepper. Pour into dish and bring to a simmer. Simmer 1 to 2 minutes, until thickened. Stir in dill and peas; cook 1 more minute.

topping. Meanwhile, microwave potatoes for 10 minutes, as per package directions. Carefully transfer to a large bowl and add milk, butter, dill and salt. Mash until smooth. Dollop onto filling and gently spread to dish edges.

Transfer to oven and bake at 350° for 15 minutes, or until bubbly. Cool slightly before serving.