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Chicken Shepherd's Pie

Chicken Shepherd's Pie
The recipe Chicken Shepherd's Pie is ready in about 45 minutes and is definitely an awesome gluten free option for lovers of Scottish food. This recipe serves 6. This main course has 446 calories, 30g of protein, and 17g of fat per serving. A mixture of rosemary, potatoes, corn kernels, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, you might also like recipes such as Paleo Shepherd’s Pie, Creamy Turkey Shepherd’s Pie (aka Thanksgiving Leftovers Shepherd’s Pie!), and Chicken Pot Pie Pockets.

Instructions

1
Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
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Olive OilOlive Oil
GarlicGarlic
WrapWrap
Equipment you will use
OvenOven
Aluminum FoilAluminum Foil
2
Reduce oven temperature to 350 degrees F (175 degrees C).
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OvenOven
3
Peel, chop and boil potatoes until tender.
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PotatoPotato
4
Drain, then mash potatoes.
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PotatoPotato
5
Add butter, milk and roasted garlic and mix in. Set aside.
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Roasted GarlicRoasted Garlic
ButterButter
MilkMilk
6
Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese.
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Whole ChickenWhole Chicken
PeppersPeppers
CheeseCheese
SpicesSpices
CornCorn
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Casserole DishCasserole Dish
7
Spread mashed potatoes on top, sealing everything in.
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PotatoPotato
SpreadSpread
8
Sprinkle with remaining cheese.
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CheeseCheese
9
Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
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OvenOven
DifficultyHard
Ready In45 m.
Servings6
Health Score36
Gluten Free
CuisinesEuropeanIrish
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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