Main
Recipes
Main Ingredients
Meat and Poultry
chicken
Chicken Shepherd's Pie (Food Network Kitchens) Recipe

Chicken Shepherd's Pie (Food Network Kitchens) Recipe

Posted by

Rate It!

Chicken Shepherd's Pie (Food Network Kitchens)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 yukon gold potatoes, peeled and cut into large pieces (about 12 oz )
kosher salt
6 tbsp unsalted butter
1 medium onion, chopped
2 tbsp all-purpose flour
3 large ripe tomatoes, cored, and diced
1 cup low-sodium chicken broth
1 cooked rotisserie chicken , (about 2 lb)
1 (10-oz) package frozen chopped spinach, thawed and excess moisture squeezed-out
1 cup loosely packed grated cheddar cheese
1 large egg yolk

Directions:

1. For the topping: Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt. Bring to a boil over high heat. Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes
2. For the filling: Meanwhile, preheat the oven to 375 degrees F. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring often ,until soft, 3 to 5 minutes. Stir in the flour and cook 1 minute longer. Add the tomatoes and broth. Cook, stirring often, until reduced and thickened, 7 to 10 minutes.
3. Remove the meat from the chicken, discarding all skin and bones. Cut or shred the meat into small pieces. (You should have about 2 cups.)
4. Stir the chicken and spinach into the sauce and season with salt and pepper. Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven safe ramekins.
5. Drain the potatoes well and force through a ricer or food mill. (You should have about 2 cups). Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper. Stir in the egg yolk. Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken. Bake until the topping is lightly browned, and the chicken is heated through, about 20 to 30 minutes.
Calories: 598
Total Fat: 33 grams
Saturated Fat: 19 grams
Total Carbohydrate: 35 grams
Protein: 37 grams
Sodium: 624 milligrams
Cholesterol: 190 milligrams
Fiber: 5 grams

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1711.92 Kcal (7167 kJ)
Calories from fat	1083.71 Kcal
		% Daily Value*
Total Fat	120.41g	185%
Cholesterol	507.78mg	169%
Sodium	1025.08mg	43%
Potassium	3420.09mg	73%
Total Carbs	110.22g	37%
Sugars	25.79g	103%
Dietary Fiber	12.38g	50%
Protein	61.21g	122%
Vitamin C	147.1mg	245%
Vitamin A	1.1mg	38%
Iron	278.6mg	1548%
Calcium	1176.2mg	118%

Amount Per 100 g
Calories	110.63 Kcal (463 kJ)
Calories from fat	70.03 Kcal
		% Daily Value*
Total Fat	7.78g	185%
Cholesterol	32.82mg	169%
Sodium	66.25mg	43%
Potassium	221.02mg	73%
Total Carbs	7.12g	37%
Sugars	1.67g	103%
Dietary Fiber	0.8g	50%
Protein	3.96g	122%
Vitamin C	9.5mg	245%
Vitamin A	0.1mg	38%
Iron	18mg	1548%
Calcium	76mg	118%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Creamy Broccoli and Cheddar Soup

Unsalted butter, Onion, chopped, Garlic cloves, minced and 7 more..
Easy Authentic Spanish Rice

Butter, Onions, chopped and 6 more..
Easy & Delicious Broccoli Cheese Soup

Butter, Onion, chopped, All-purpose flour, Chicken stock and 7 more..
Broccoli-Cheese Soup

Unsalted butter, Onion, finely diced, All-purpose flour and 6 more..
Spinach, Rice & Feta Pie

Butter, Onion, chopped, All-purpose flour, Salt, Pepper and 8 more..
Cheesy Bacon Brussels Sprouts

Brussels sprouts, cut in half (about 5 cups) and 10 more..
Baked Potato Soup

Russet potatoes , baked until tender, Butter and 9 more..