Chicken Shepherd's Pie

Name: Chicken Shepherd's Pie
Yield: Serves 6
Cuisine: American
Ingredients: 2 pounds bone-in, chicken thighs, trimmed; , Salt and pepper; 6 tablespoons, unsalted butter, cut into 6 pieces; 1 , onion, chopped; 3 , carrots, peeled, halved lengthwise, and cut crosswise 1/2 inch thick; 2 , garlic cloves, minced; 1 1/2 teaspoons, minced fresh thyme; 1/4 cup, dry sherry; 2 cups, chicken broth; 2 pounds, russet potatoes, peeled and cut into 1-inch chunks; 1/4 cup, cornstarch; 1 cup, frozen peas, thawed; 1 tablespoon, lemon juice; 1 , large egg, lightly beaten

21 comments

Appears in Cook's Country December/January 2015

For a lighter, brighter shepherd’s pie, use chicken instead of beef. But it takes more than a straight swap to get good results.

SERVES6

TIME2 hours

WHY THIS RECIPE WORKS

To make shepherd’s pie using chicken instead of the traditional beef or lamb, we use bone-in, skin-on chicken thighs that we cook and then shred. This is a little more work than using ground chicken, but the results are well worth it. To fl...

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