Best Shepherdess Pie Recipes

SHEPHERDESS' PIE

Steps:

• 1. Preheat oven to 350. Spray a 9 x 11 pan with vegetable spray and set aside.
• 2. In a large skillet melt butter. Add flour and stir to combine well making a roux. Cook for about 1 minute.
• 3. Add chicken stock stirring constantly until mixture thickens. Add salt and pepper and stir to combine well.
• 4. Stir in mixed vegetables and cubed chicken. Stir to combine well.
• 5. Transfer to prepared baking pan. Top with spoonfuls of the mashed potatoes and smooth out to cover the chicken, vegetable mixture. Sprinkle top with paprika.
• 6. Bake for 30-45 minutes until hot and bubbly.

SHEPHERDESS' PIE

Steps:

• Start by making Bechamel Sauce: Melt 1/4 cup butter, then whisk in 3 tablespoons flour; cook for a minute, then slowly stir in 1 1/2 cups warm milk (can microwave milk a minute beforehand to warm it). Cook this, stirring constantly till it thickens and coats spoon. Set aside till ready to use.
• Combine 3/4 cup of Bechamel Sauce with onion, egg, cracker crumbs, parsley, salt, thyme, red pepper, and vinegar.
• Add this sauce mixture to meat and toss with two forks to mix lightly (don't overwork meat) Put this all into a casserole dish, level off top and make a slight indent with back of spoon (just like with meatloaf).
• Bake at 350 degrees for about 30 minutes, occasionally using a spoon to remove fat that collects in the indentation.
• Combine potatoes with remaining Bechamel Sauce.
• Remove meat from oven, sprinkle with the cheese, top with potatoes. Sprinkle with the paprika. Bake an additional 20 minutes.

SHEPHERDESS PIE

Steps:

• Submerge chicken breasts in 2c chicken broth and 1t salt in a saucepan. Add a little water if necessary to cover meat. Bring to a simmer and poach chicken until it reaches 160ºF. Do not overcook or let the broth boil vigorously. Set aside to cool slightly.
• In a saucier or saucepan, melt the butter. Add the flour and whisk vigorously to form a roux. Cook until about the color of peanut butter.
• Add 2c chicken broth and whisk vigorously to avoid lumps. Add cream, pepper, celery salt, Old Bay, and Worcestershire sauce. Bring to a boil and whisk until thickened; about 5 minutes. Set aside.
• When the chicken is cool enough to handle, shred the chicken into bite-sized pieces. You could just dice it, but shredding it gives it a much more interesting texture that holds onto the sauce.
• Place the shredded chicken into an 8" to 9" round high-side casserole or soufflé dish.
• Pour sauce over chicken, add half of the crumbled bacon bits, and mix well.
• Heat the frozen corn in the microwave oven until hot (about 5 minutes) and make a layer on top of the chicken.
• Prepare the Simply Potatoes Traditional Mashed Potatoes according to package directions. Stir in the green onions and 3/4 of the remaining bacon bits until thoroughly mixed. Top the corn layer with the mashed potatoes and even it out to create a "top crust" for the casserole. Leaving little peaks that will get extra-browned in the oven is a good idea.
• Sprinkle the cheddar cheese and the remainder of the crumbled bacon over the top of the potatoes.
• Bake the casserole in a preheated 400ºF oven until heated through and potatoes begin to brown, about 20 to 25 minutes. Let rest for about 10 minutes before serving.
• NOTE: The chicken and the sauce can be prepared ahead of time and refrigerated until ready to assemble. If refrigerated, heat the sauce to just boiling before assembling the casserole.