150
Gluten Free Chicken Shepherd's Pie
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 3 pounds potatoes, peeled and cut into 1 inch cubes
- 2 pounds chicken tenders, diced
- 1¼ cup Pacific Organic Chicken Broth - gluten free
- 2 tablespoons Bob's Red Mill Multipurpose Flour - gluten free
- 2 tablespoons Heinz Ketchup - gluten free
- 1 tablespoon Lea & Perrins Worcestershire Sauce - gluten free
- vegetable oil
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 1 large sweet onion, diced
- 3 tablespoons butter
- ¾ cup milk
- 2 tablespoons fresh chives, chopped
- 8 oz white mushrooms, sliced
- 1 tablespoon fresh thyme, chopped
- salt and black pepper
Instructions
- Combine potatoes and enough water to cover in a pot and bring to a boil. Reduce heat to simmer, cover and cook for 15 minutes. Drain and return to the pot or large saucepan. Mash the potatoes in the pot then add the butter and ½ teaspoon salt. Then gradually add the milk and mix until well blended. Set aside.
- Preheat oven to 400 degrees F.
- Heat 2 tablespoons of vegetable oil on a large cast iron pan over medium heat. Saute the onions and mushrooms for 2 minutes then add the carrots and bell peppers, cook for few more minutes until soft. Season with salt and pepper. Transfer to a plate. On the same pan add 2 tablespoons of oil and cook the chicken until done about 3 minutes. Add the thyme and season with salt and pepper. Stir in the ketchup and Worcestershire sauce. Mix the chicken broth and flour together then add to the pan. Stir until sauce thickened.
- Top the chicken mixture with mashed potatoes. Place the pan on a large rimmed baking pan to catch any overflow. Bake for 25 minutes until lightly browned. Serve
