2 lbs boneless chicken thighs. Cut into bitsize pcs.
1 med onion
2 ribs celery
1 cup baby carrets
1 cup chicken broth
1 Tbs all purpose flour
1/4 tsp salt - 1/4 tsp black pepper
2 Tbs chopped fresh dill or 2 tsp dried.
1 cup frozen peas.
TOPPING
1 pkg 24 oz. Ore Ida steam-n-mash potatoes
2/3 cup milk
2 Tbs unsalted butter
1 Tbs chopped fresh dill or 1 tsp dried
1/2 tsp salt
Instructions
heat oven to 350'
FILLING.
Heat oil in flame-proof casserole dish over medium - high heat. Add chicken pieces and cook, stirring for 5 min. Stir in onion, celery and carrets. Cook 5 mins.
In small bowl or measuring cup, whisk broth, flour, salt and pepper. Pour into dish and bring to simmer Simmer 1 to 2 min, until thickened. stir in dill and peas. Cook 1 more min.
TOPPING-
Meanwhile, microwave potatoes for 10 min, as per package directions. Carefully transfer to large bowl and add milk, butter,dill and salt. Mash untill smoth. Dollop into filling and gently spead to dish edges. Transfer to oven and bake for 15 mins, or untill bubbly.
Serving
Suggestions
Cool some before serving.
Originally Submitted
11/12/2011
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