Prep time
Total time
28 MIN
Your whole family will love this weeknight-speedy update on a classic shepherd’s pie. Broth infuses both the filling and the cheesy potato topping with loads of flavour. Leaving the skins on the potatoes helps save prep time and adds more flavour!



  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.

Recipe Tips

  • 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

This Product Can Be Substituted With

Campbell’s® Concentrated Chicken Broth

Campbell’s® Concentrated Chicken Broth

Customize flavour intensity by adjusting water!
Simply add less water for more flavour.

Did you make this?
Tell us what you think.


  • 4 Stars

    Shepherds pie with chicken

    Will make again. First time making with ground chicken. Will defiantly do that again. Texture was nice.

    Jasmine A. | December 10, 2018

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  • 2 Stars


    Mine turned out mushy. Not happy with it. Probably won't make it again. I think it calls for to much broth.

    Erin P. | February 24, 2019

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