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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 436.3
  • Total Fat: 12.3 g
  • Cholesterol: 84.8 mg
  • Sodium: 354.2 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 7.1 g
  • Protein: 29.8 g

View full nutritional breakdown of Chichen Shepherd's Pie calories by ingredient
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Chichen Shepherd's Pie

Submitted by: CINDY.PRING


Number of Servings: 6

Ingredients

    1-1/2 pounds ground chicken meat

    2 pounds all-purpose potatoes (6 medium), peeled and cut into 1-inch pieces.

    2 tablespoons vegetable oil

    2 carrots, peeled and finely chopped

    1 large onion (12 ounces), finely chopped

    1 large red pepper, finely chopped

    3/4 cup skim milk

    2 tablespoon chopped fresh chives

    10 ounce mushrooms, trimmed and thickly sliced

    1-1/4 cups chicken broth

    1 tablespoon coarsely ground black pepper

    1 tablespoon whole wheat flour

    1/4 dried thyme

    2 tablespoons ketchup

    1 tablespoons Worcestireshire sauce

    Olive oil nonstick cooking spray

Directions

1. In 3-quart saucepan, combine potatoes and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes.

2. In a 12-inch skillet, sprayed with olive oil over medium-high heat add carrots and cook 5 minutes. Add onion and red pepper and cook, stirring occasionally, until vegetables are tender and lightley browned, about 10 minutes longer. With slotted spoon, trasfer vegetables to bowl.

3. When potatoes are tender, drain. Mash potatoes in sauce pan gradually adding milk; mashing until smooth and well blended. Stir in chives; set aside.

4. In skillet, over medium heat. Add mushrooms and cook until well browned, about 10 minutes. Transfer to bowl with other vegtables.

5. In a small bowl or cup, blend broth and flour until smooth; set aside.

6. Preheat oven to 400 degrees Farenheit. In skillet, cook ground chichen, black pepper, and thyme, stirring occasionally, until chicken is lightly browned and any liquid in skillet has evaporated, 7 to 10 minutes. Stir in ketchup, Worcestershire, cooked vegatables, and broth mixture. Cook, stirring constantly, until liquid has thickened and boils, 3 to 5 minutes.

7. Spoon chicken mixture into a shallow 2-quard casserole; top with potatoes. Place casserole on foil lined cookie sheet to catch any overflow during baking. Bake until potato topping is lightly browned, 20 to 25 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user CINDY.PRING.





TAGS:  Poultry |

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