Chicken Shepherd's Pie (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
2 yukon gold potatoes, peeled and cut into large pieces (about 12 ounces ) |
kosher salt |
6 tablespoons unsalted butter |
1 medium onion, chopped |
2 tablespoons all-purpose flour |
3 large ripe tomatoes, cored, and diced |
1 cup low-sodium chicken broth |
1 cooked rotisserie chicken, (about 2 pounds) |
1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed-out |
1 cup loosely packed grated cheddar cheese |
1 large egg yolk |
Directions:
1. 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. 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. 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. 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. 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.
6. Calories: 598
7. Total Fat: 33 grams
8. Saturated Fat: 19 grams
9. Total Carbohydrate: 35 grams
10. Protein: 37 grams
11. Sodium: 624 milligrams
12. Cholesterol: 190 milligrams
13. Fiber: 5 grams
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