One Pan Shepherd’s Pie

Directions

1. Preheat broiler.
2. Cook potatoes in saucepan of boiling water for 15 minutes, or until tender. Drain and mash with 2/3 cup (165 mL) of the broth, green parts of onions and salt. Keep warm.
3. While the potatoes boil, cook chicken in ovenproof skillet over high heat, breaking up with spoon until no longer pink, about 6 minutes.
4. Add butter, mushrooms, light parts of onions, minced garlic, Worcestershire sauce and poultry seasoning to pan; cook, stirring for 5 minutes or until tender. Sprinkle in flour; cook 1 min.
5. Gradually stir remaining broth into pan; stir in peas and carrots. Bring to boil; reduce heat to medium and cook, stirring often, for 5 minutes or until thickened.
6. Spoon potatoes over chicken mixture; sprinkle with cheese. Broil until cheese is melted, about 4 minutes.