Not your mama’s Shepherd Pie! This version is made with a creamy curry sauce that is out of this world. Topped with a heavenly layer of mashed potatoes and Parmesan cheese, this comfort food recipe will not last long. Mmm good.
yield: 6
Ingredients:
6 potatoes, peeled and cut into chunks
2 1/2 cups milk, separated
2 tbsp butter, separated
salt & pepper, to taste
2 onions, chopped
3 cloves garlic, minced
1/4 cup flour
1 cup chicken, cooked and roughly chopped
1 tbsp Dijon mustard
1 tsp lemon juice
1 tbsp fresh rosemary
1/2 tsp curry powder
1 cup frozen mixed vegetables
1/4 Parmesan cheese, shredded
Directions:
- Boil a large pot of salted water on the stovetop. Add in potatoes and cover, cooking for 15 minutes or until potatoes are tender. Drain. Add in 1/2 cup milk, salt and pepper and 1 tbsp butter. Mash until smooth. Set aside.
- In a large pan, melt 1 tbsp butter over medium heat. Add onions and garlic and cook for about 5 minutes. Stir in flour.
- Visit Chicken Shepherd’s Pie @ simplystacie.net for full instructions.