curried chicken shepherd s pie

Beef

Curried Chicken Shepherd s Pie

Use leftover mashed potatoes to crown this comforting casserole. The creamy chicken-and-veggie mixture is mildly seasoned with curry to please almost any palate.

Ingredients

  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 3 tablespoons butter, divided
  • 1 cup frozen peas and carrots
  • 3 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 1-1/2 cups reduced-sodium chicken broth
  • 1/2 cup 2% milk
  • 2 cups cubed cooked chicken
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups mashed potatoes (with added milk and butter)
  • 1/4 teaspoon paprika

Directions

  • In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
  • Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
  • Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

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