Chicken & Mushroom Shepherd's Pie

Chicken & Mushroom Shepherd's Pie

1 Review
From: EatingWell Magazine, September/October 2016

The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd's pie recipe. To make individual pies, use six 10-ounce ramekins. Serve with a green salad with balsamic vinaigrette and crusty bread.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Topping
  • 2 pounds Yukon Gold potatoes, peeled if desired and cut into 1-inch chunks
  • ½ cup low-fat milk
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • Filling
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces cremini (baby bella) mushrooms, halved and sliced
  • 1 cup chopped onion
  • 1 teaspoon chopped fresh thyme or ¼ teaspoon dried
  • ½ teaspoon salt, divided
  • ½ cup dry sherry (see Tip)
  • 1½ cups low-sodium chicken broth or homemade chicken stock
  • 3 tablespoons all-purpose flour
  • 2 cups cubed cooked chicken ( ½-inch; about 10 ounces)
  • 1 cup frozen peas and carrots
  • ¼ teaspoon ground pepper


  • Active

  • Ready In

  1. To prepare topping: Place potatoes in a large saucepan and add cold water to cover by 2 inches. Bring to a boil and cook until tender, 12 to 14 minutes. Drain and return the potatoes to the pan. Add milk, 2 tablespoons oil and ½ teaspoon salt; mash.
  2. Preheat oven to 400degrees F. Coat an 8-inch-square pan or similar 2-quart baking dish with cooking spray.
  3. To prepare filling: Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, thyme and ¼ teaspoon salt; cook, stirring frequently, until the mushrooms are starting to brown, 7 to 9 minutes. Pour in sherry and cook, stirring, until almost evaporated, 1 to 2 minutes. Whisk broth (or stock) and flour in a bowl. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes. Stir in chicken, peas and carrots, the remaining ¼ teaspoon salt and pepper; cook, stirring, for 1 minute. Transfer to the prepared baking dish. Spread the mashed potatoes on top.
  4. Place the baking dish on a baking sheet. Bake until the potatoes are browned in spots and the filling is bubbling, 30 to 35 minutes.
  • Make Ahead Tip: Prepare filling (Step 3) and refrigerate for up to 1 day. Reheat before topping and baking.
  • Use dry sherry instead of “cooking sherry” in recipes calling for sherry. It adds depth of flavor to sauces, soups and stews without adding extra salt that's in cooking sherry. Look for it near other fortified wines.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 353 calories; 12 g fat(2 g sat); 4 g fiber; 38 g carbohydrates; 22 g protein; 71 mcg folate; 41 mg cholesterol; 4 g sugars; 0 g added sugars; 2,285 IU vitamin A; 17 mg vitamin C; 76 mg calcium; 3 mg iron; 485 mg sodium; 1,130 mg potassium
  • Nutrition Bonus: Vitamin A (46% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 2 lean meat, 2 fat

Reviews 1

January 18, 2018
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By: Connie Horn Murray
Very tasty! I did make a few substitutions...dry Marsala instead of sherry, omitted the onion and used 2 cloves of minced garlic , used Tuscan Chicken Broth and finally, added 1 cup of pearl onions.
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