Easy Shepherd’s Pie

Homemade shepherd's pie made in a skillet. (Serves 4)

Got leftover chicken and veggies? This Irish classic is as easy as pie! With a prep time of 40 minutes and a cook time of just 10 minutes, it’s a lighter recipe, too (just 336 calories per serving, 32 mg cholesterol, 4 g of total fat, 24 g of protein, and just 302 mg of sodium), using chicken (instead of beef or lamb). Set your table for St. Patrick’s Day dinner.

Ingredients: 

For potatoes:

  • 1 lb. Russet potatoes (or other white baking potatoes), rinsed, peeled, and cubed into 1/2-inch to 3/4-inch pieces
  • 1/4 cup low-fat plain yogurt (or low-fat sour cream)
  • 1 cup fat-free milk (hot)
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 tbsp. fresh chives, rinsed, dried, and chopped (or 1 tsp. dried)

For filling:

  • 4 cups mixed, cooked vegetables (such as bell peppers, carrots, celery, mushrooms, onions, or peas (or use a 1 lb. bag frozen mixed vegetables)
  • 2 cup low-sodium chicken broth
  • 1 cup quick-cooking oats
  • 1 cup grilled or roasted chicken breast, skin removed, and diced (about 2 small breasts)
  • 1 tbsp. fresh parsley, rinsed, dried, and chopped (or 1 tsp. dried)
  • 1/4 tsp. ground black pepper
  • Nonstick cooking spray

Place potatoes in a medium saucepan with cold water to cover by one inch. Bring to a boil, and simmer gently until potatoes can be easily pierced with a fork (about 20 to 30 minutes). While potatoes are cooking, prepare the filling. Combine vegetables, chicken broth, and oats in a medium saucepan. Bring to a boil, and simmer gently, until oatmeal is cooked (about five to seven minutes). Add chicken. Continue to simmer until heated through. Season with parsley and pepper. Hold warm until potatoes are ready. When potatoes have about five minutes left to cook, preheat the oven to 450 ºF. When potatoes are done, drain and dry them well. Mash with a potato masher or big fork. Add yogurt, hot milk, and salt to potatoes. Stir well until smooth. Season with pepper and chives.

Lightly spray an 8” x 8” square baking dish, or four individual 4” ceramic bowls, with cooking spray. Place filling in bottom of prepared dish (about two cups each for individual bowls). Spread potato mixture on top of chicken and vegetables (about one cup each for individual bowls) so they remain in two separate layers. Then bake in the preheated oven for about 10 minutes, or until the potatoes are browned and chicken is reheated (minimum internal temperature of 165ºF). Serve immediately.

Recipe adapted from: www.nhlbi.nih.gov

Related Reading