Chicken Shepherd’s Pie Recipe

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


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


  1. 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.
  2. In a large pan, melt 1 tbsp butter over medium heat. Add onions and garlic and cook for about 5 minutes. Stir in flour.
  3. Visit Chicken Shepherd’s Pie @ for full instructions.

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