When the fall season arrives I enjoy making more hearty and heavy meals for the family. Shepherds Pie seems to fit the need of a warm wholesome and tasty meal for the cooler weather seasons. I put together this recipe from memory so here is what I came up with. Not all shepherds pie is made with a crust. If you would rather leave out the crust you can just spray your baking pan before pouring the filling in the pan.
Shepherds Pie
Preheat oven to 400 deg.
Potato Topping
Before making the filling or crust boil 4 large potatoes. Mash the potatoes, with butter, milk, and season to your taste.
Filling
2 to 3 chicken breasts cooked in skillet with 1 tsp olive oil and cut into small pieces
5 medium carrots roughly chopped and boiled
1 cup cooked peas
1 to 2 bullion cubes ( your taste)(chicken broth can be substituted)
1 chopped onion (cooked with the chicken)
2 cloves chopped garlic (cooked with the chicken)
While the chicken is cooking prepare the crust.
Crust
2 cups flour(chilled)
1 tsp salt
2/3 cup cold butter cubed
3 to 6 table spoons ice water
In a chilled bowl add salt to flour and mix, cut in butter until crumbly.
Slowly add water until the dough forms a nice ball.
Do not over kneed.
Cover with a flour towel and let rest.
After the chicken, onions and garlic are almost done add about 1 1/2 to 2 cups of water to the skillet and break up the bullion cubes over the chicken stir and allow to simmer.
To thicken the broth add a tsp of corn starch in to a 1/4 cup water and slowly stir into the simmering broth.
Now add the carrots and peas. Once the broth is thickened turn off the flame and let it cool a little while you roll out the crust.
Roll out the pie crust and place into a baking pan.
Pour the filling onto the crust. Spoon the mashed potatoes over the top of the filling and spread out to cover the filling.
Bake for about 25 to 30 min. or until the topping is browned and the crust is done.
