I’ll be honest—I love anything topped with mashed potatoes, and this Shepherd’s Pie is no different! Although it’s typically made with lamb, I wanted my version to be more heart healthy, so I turned to ground chicken.
I amped up the flavor by using umami-rich tomato paste and Worcestershire, and I honestly don’t miss the lamb at all!
If you love mashed potatoes as much as I do, see my tip for making homemade mashed potatoes below; if you’re trying to save time, feel free to use store-bought mashed potatoes.
Frequently Asked Questions
What’s the Difference Between Shepherd’s Pie and Cottage Pie
Shepherd’s Pie is a traditional British dish made with ground lamb and veggies in a rich gravy and topped with creamy, buttery mashed potatoes.
You’ll commonly see the lamb swapped with ground beef in US which technically then becomes Cottage Pie since the Shepherd element is removed (lamb) although it’s often still referred to as Shepherd’s Pie whatever meat is used.
Is it Healthy
This traditional comfort food recipe is packed full of nutrition from the meat and veggies and yes there’s a lot of buttery, creamy mash on top but it’s wholesome, made from scratch delicious food.
I’ve gone a step further to make this dish lighter by using ground chicken which is extra lean yet super delicious and it works so well!
Can I Freeze it?
Absolutely, why not make a big batch and freeze half for a later date? You can make this recipe in advance, freeze it then thaw the night before in the fridge.
You can also store leftovers in the fridge for up to 3 days.
How to Make Shepherd’s Pie
1. Add the ground chicken to a skillet with a little olive oil and some spices.
2. Cook the chicken until browned whilst breaking up with a wooden spoon.
3. Add the vegetables, tomato paste, and Worcestershire sauce.
4. Cook the veggies until softened then sprinkle with flour and cook until absorbed.
5. Add water to remove any brown bits and cook until the mixture is saucy and vegetables are tender.
6. Add the mixture to a baking dish and top with mashed potatoes.
7. Cover with mash then sprinkle with parmesan.
8. Broil the dish until the mash is golden brown on top, sprinkle with parsley.
Serving Suggestions and Variations
I love to serve this Shepherd’s Pie as it is with some crusty bread but you could serve a nice fresh side salad alongside it such as my Cucumber Salad.
If you fancy switching it up with what you have to hand, here are some delicious ideas;
- Make it completely veggie by swapping the chicken for a meat free meat alternative, mushrooms or lentils.
- The potato topping can be swapped for sweet potatoes or a mix or potatoes and squash.
- Add any and as many spices as you like to give it a kick, cumin, chili, turmeric are just a few that would work really well.
Top Tips for Making the Best Shepherds Pie Recipe
- To make homemade mashed potatoes, cook 2 lbs. potatoes (peeled and cut into 1-inch pieces) in boiling salted water until tender, about 20 minutes. Drain. Stir in 3 tablespoons butter, 1 cup milk, ¼ grated Parmesan cheese, and salt to taste. Mash to desired consistency. Add milk or butter as needed to help potatoes reach desired consistency.
- I used a frozen blend of peas and carrots; feel free to use fresh.
- Feel free to use any ground meat in this recipe, including turkey, beef, or pork.
- To make this recipe ahead of time, top with potatoes and cheese, then cover and refrigerate up to 2 days. Let come to room temperature, then bake at 350°F until warmed through, about 30 minutes. Broil for 5 minutes, if desired.
More Delicious Recipes You Might Like
If you’ve tried this Shepherd’s Pie Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Shepherds Pie
Ingredients
- 2 Tbsp. olive oil
- 1 lb. ground chicken
- 1 tsp. kosher salt
- 1 tsp. ground fennel
- ½ tsp. black pepper
- 1/8 tsp. cayenne pepper
- 2 cups frozen peas and diced carrots
- 1 cup diced onion
- 3 garlic cloves minced
- 2 Tbsp. tomato paste
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. all-purpose flour
- ¾ cup water
- 3 to 4 cups prepared mashed potatoes see Tip below
- ½ cup grated parmesan cheese
- Fresh parsley leaves for garnish
Instructions
- •Heat oil in a medium skillet over medium heat.
- Add chicken; sprinkle with salt, fennel, and peppers.
- Cook, breaking apart with a wooden spoon, until slightly browned and crumbly, about 5 minutes.
- Add peas, carrots, onion, garlic, tomato paste, and Worcestershire sauce to skillet.
- Cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
- Sprinkle with flour; cook, stirring occasionally, until flour is absorbed and toasted, about 2 minutes.
- Add water; stir to release brown bits. Reduce heat to medium low; cover, and cook until mixture is saucy and vegetables are tender, about 5 minutes more.
- Spoon mixture into an 11x7-inch baking dish.
- Top with mashed potatoes, spreading to cover in an even layer. Sprinkle with cheese.
- Preheat broiler; broil until golden brown, about 5 minutes.
- Garnish with parsley, if desired.
Notes
- To make homemade mashed potatoes, cook 2 lbs. potatoes (peeled and cut into 1-inch pieces) in boiling salted water until tender, about 20 minutes. Drain. Stir in 3 tablespoons butter, 1 cup milk, ¼ grated Parmesan cheese, and salt to taste. Mash to desired consistency. Add milk or butter as needed to help potatoes reach desired consistency.
- I used a frozen blend of peas and carrots; feel free to use fresh.
- Feel free to use any ground meat in this recipe, including turkey, beef, or pork.
- To make this recipe ahead of time, top with potatoes and cheese, then cover and refrigerate up to 2 days. Let come to room temperature, then bake at 350°F until warmed through, about 30 minutes. Broil for 5 minutes, if desired.
