One Pan Shepherd’s Pie
- Preheat broiler.
- 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.
- While the potatoes boil, cook chicken in ovenproof skillet over high heat, breaking up with spoon until no longer pink, about 6 minutes.
- 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.
- 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.
- Spoon potatoes over chicken mixture; sprinkle with cheese. Broil until cheese is melted, about 4 minutes.
- Try this dish with lean ground turkey or pork instead!
- For a twist, swap in smoked Cheddar cheese for regular.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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