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04-04 Easter - The Good Shepherd's Pie

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 russet/baking potatoes (mash with broth or milk, so its spreadable) 
(I have also used leftover mashed potatoes, just don't use baby reds)
Then mix into the potatoes:
1 T fresh parsley, chopped or 2 t dried
5 oz packaged herbed soft cheese (Boursin is one brand)
1 t sage
1 t garlic, minced
(Or make your own:  cream or goat cheese mixed 1-2 cloves of garlic, 1 t oregano & parsley , 1/4 t     thyme, dill, basil & black pepper) Set aside.

In wide, flat large pan, sauté in olive oil about 3 minutes, don't over cook!:
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 quickly and push to side of pan again
(you don't really want to cook the peas)

Make a roux, by whisking in side of pan:
1 T butter
Sprinkle in, to prevent clumping, 2-3 T flour or 1 T cornstarch or your preferred thickening agent
Then whisk in
2 C chicken stock
Once the sauce appears smooth, add
1 T Dijon mustard
Let it barely boil for sauce to begin to thicken 
then reduce to medium heat 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 - size can vary 
(If you double the recipe, wider is better than deeper)

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 can be assembled ahead of time and then put in the oven. 
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