Chicken Shepherd's Pie with Kale Mash

Chicken Shepherd's Pie with Kale Mash takes about 1 hour and 30 minutes from beginning to end. This recipe serves 6 and costs $2.19 per serving. One portion of this dish contains approximately 30g of protein, 19g of fat, and a total of 402 calories. It works well as an European main course. It is brought to you by Foodnetwork. 172 people have made this recipe and would make it again. If you have kale, celery root, skinless boneless chicken thighs, and a few other ingredients on hand, you can make it. Overall, this recipe earns a spectacular spoonacular score of 92%. Mash Up: Guinness Beef and Mushroom Shepherd’s Pie, Creamy Turkey Shepherd’s Pie (aka Thanksgiving Leftovers Shepherd’s Pie!), and Chicken Shepherd's Pie are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine the potatoes, celery root, milk, 1 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to low. Cover and cook until the vegetables are soft but not falling apart, about 15 minutes. Stir in the kale and scallions; cover and cook, stirring occasionally, until the kale is tender, about 6 minutes. Set a colander over a bowl and drain the vegetables, reserving the milk. Return the vegetables to the pot and add 4 tablespoons butter and 1/2 cup of the reserved milk. Mash to combine, adding up to 1/4 cup more milk if needed. Preheat the oven to 400 degrees F. Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the shallots, carrots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are soft, about 15 minutes. Sprinkle with the flour and cook, stirring, 1 minute. Stir in the chicken broth. Bring to a boil, then reduce the heat to medium low; stir in the chicken and simmer until just cooked through, about 8 minutes. Remove from the heat and stir in the chives and parsley. Divide the chicken mixture among six 12-ounce casserole dishes or ramekins. Dollop the mashed potatoes on top, then spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 5 minutes before serving. Photograph by Con Poulos

 

Step by step:

1. Combine the potatoes, celery root, milk, 1 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to low. Cover and cook until the vegetables are soft but not falling apart, about 15 minutes. Stir in the kale and scallions; cover and cook, stirring occasionally, until the kale is tender, about 6 minutes.

2. Set a colander over a bowl and drain the vegetables, reserving the milk. Return the vegetables to the pot and add 4 tablespoons butter and 1/2 cup of the reserved milk. Mash to combine, adding up to 1/4 cup more milk if needed.

3. Preheat the oven to 400 degrees F. Melt the remaining 2 tablespoons butter in a large pot over medium heat.

4. Add the shallots, carrots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are soft, about 15 minutes. Sprinkle with the flour and cook, stirring, 1 minute. Stir in the chicken broth. Bring to a boil, then reduce the heat to medium low; stir in the chicken and simmer until just cooked through, about 8 minutes.

5. Remove from the heat and stir in the chives and parsley.

6. Divide the chicken mixture among six 12-ounce casserole dishes or ramekins. Dollop the mashed potatoes on top, then spread with the back of a spoon.

7. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes.

8. Let rest 5 minutes before serving.

9. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need