Get it? =) Happy Easter!
This is a lighter, chicken version of a shepherd's pie.
The herbs are very flexible so feel free to substitute and experiment.
Separately, make 2-3 c mashed potatoes (with broth or milk) for topping or
use your potato pearls.
Mix into the potatoes:
at least 1 T fresh parsley, chopped or 2 t dried
5 oz herbed soft cheese or grated Parmesan, etc.
1 t sage
1 t garlic, minced
Set aside.
In large pan or dutch oven, sauté in olive oil about 3 minutes, not quite done:
2 lbs boneless, skinless chicken, cubed
salt and pepper
Then push to side of pan and add:
1 c carrots, shredded
1/2 onion, diced small
Stir all together again and when onion is glistening, add
1/2 c frozen corn
1/2 c frozen peas
Stir all well and push to side of pan again
Make a roux, by whisking in side of pan:
1 T butter
2-3 T flour
Then whisk in
2 C chicken stock
1 T Dijon mustard
Bring to boil, as sauce thickens reduce to medium and season with:
1 t or so each-parsley, tarragon, thyme
salt and pepper
Then add:
large handful of baby spinach, chopped
Stir well and pour into 9 x 13 baking dish unless baking in dutch oven
Cover top of chicken mixture with evenly spread mashed potatoes.
Sprinkle top with Paprika and grated Parmesan
Bake uncovered at 350 about 30 minutes - until potatoes are golden.
MMMM!
This is a lighter, chicken version of a shepherd's pie.
The herbs are very flexible so feel free to substitute and experiment.
Separately, make 2-3 c mashed potatoes (with broth or milk) for topping or
use your potato pearls.
Mix into the potatoes:
at least 1 T fresh parsley, chopped or 2 t dried
5 oz herbed soft cheese or grated Parmesan, etc.
1 t sage
1 t garlic, minced
Set aside.
In large pan or dutch oven, sauté in olive oil about 3 minutes, not quite done:
2 lbs boneless, skinless chicken, cubed
salt and pepper
Then push to side of pan and add:
1 c carrots, shredded
1/2 onion, diced small
Stir all together again and when onion is glistening, add
1/2 c frozen corn
1/2 c frozen peas
Stir all well and push to side of pan again
Make a roux, by whisking in side of pan:
1 T butter
2-3 T flour
Then whisk in
2 C chicken stock
1 T Dijon mustard
Bring to boil, as sauce thickens reduce to medium and season with:
1 t or so each-parsley, tarragon, thyme
salt and pepper
Then add:
large handful of baby spinach, chopped
Stir well and pour into 9 x 13 baking dish unless baking in dutch oven
Cover top of chicken mixture with evenly spread mashed potatoes.
Sprinkle top with Paprika and grated Parmesan
Bake uncovered at 350 about 30 minutes - until potatoes are golden.
MMMM!
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