Chicken Shepherd's Pie

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 lb ground chicken
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• 2 cups frozen mixed vegetables
• 1 tablespoon ketchup
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• salt and pepper
• 4 ounces light cream cheese, softened
• 1 egg
• 4 cups mashed potatoes

Recipe

• 1 in a large, deep ovenproof skillet, heat oil over medium heat.
• 2 add onion and garlic and cook until soft.
• 3 add chicken and cook for 5-7 minutes. break up the meat with a fork as it cooks.
• 4 sprinkle with flour and cook, stirring for 1 minute.
• 5 add stock gradually, increase heat a bit and cook, stirring until thickened.
• 6 stir in frozen vegetables, ketchup, worcestershire, sage and thyme. bring to a boil, reduce heat and simmer uncovered for 5 minutes.
• 7 season to taste with salt and pepper.
• 8 while meat simmers, place mashed potatoes in a large bowl and beat in cream cheese and egg. add salt and pepper to taste.
• 9 spoon the potatoes over the chicken mixture.
• 10 place pan in bottom third of oven and broil for 7-8 minutes until potatoes are heated through and golden brown.
• 11 to freeze: place meat mixture in a casserole and top with potatoes. allow to cool then wrap well with plastic wrap and then foil. label and freeze for up to 3 months.
• 12 to reheat: thaw in fridge or microwave. preheat oven to 350°f; unwrap and bake for 20 minutes or until heated through. broil briefly to brown the top if desired.