Chicken & Mushroom Shepherd's Pie
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 1/2 teaspoon salt; mash.Advertisement
Preheat oven to 400degrees F. Coat an 8-inch-square pan or similar 2-quart baking dish with cooking spray.
To prepare filling: Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, thyme and 1/4 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 1/4 teaspoon salt and pepper; cook, stirring, for 1 minute. Transfer to the prepared baking dish. Spread the mashed potatoes on top.
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.
2 starch, 1 vegetable, 2 lean meat, 2 fat