Since we have started limiting our consumption of red meat, mostly beef, there have been more opportunities to substitute with other forms of protein sources such as chicken, seafood, turkey, soy, and vegetables. In the case of Shepard’s pie, we all know that the traditional ground or shredded lamb has been substituted with ground beef as a normally accepted replacement. With Monique, she came up with the idea for using chicken breast meat in place of the usual red meat found in this popular dish.
I have left some of the ingredients with a vague listing, such as the mashed potatoes. This is because you can modify or alter this recipe with any form of potatoes you wish. For example, garlic mashed potatoes with Yukon gold’s with the skin on would be a great variation. Alternatively, even escalloped potatoes, where large Idaho’s are peeled and sliced into ¼-inch thin pieces, blanched and chilled and layered with sautéed onions. And another option, a layer of caramelized onions would be great inside this layered casserole dish.
Click on images for a larger view.
| Ingredients | ||
| 2 | Lbs. | Chicken breast, boneless, skinless |
| 1 | Tbsp | Finger Lickin’ Rub, or any BBQ Rub spice |
| ½ | Tbsp | Olive oil |
| 1 | Lb. | Cheddar cheese, shredded |
| 2 | Cups | Peas, blanched and chilled |
| 2 | Cups | Baby carrots, blanched and chilled |
| 6 | Cups | Mashed potatoes |
| ½ | Tbsp | Paprika |
| Procedure Steps Note: Pre heat oven to 350° F. | |
| 1. | Coat the chicken breast with the olive oil and then season on all sides with the rub. |
| 2. | Heat a large sauté pan over high heat and sauté the chicken breasts until cooked through. Once cooked through allow the breasts to rest for 5 minutes or so. On a cutting board and using two forks, pull apart the chicken breast meat to shred the meat into small bit size strips. |
| 3. | Have the other ingredients prepared and ready for making the layers. Lightly grease a 9” x 11” casserole with butter or non-stick spray and evenly distribute ½ of the chicken on the bottom. Next, add ½ of the carrots, ½ of the peas, and then spread on ½ of the potatoes. If using caramelized onions also, add them next. Then top this with ½ of the cheese. Continue with adding the remaining layers of chicken, peas, carrots, potatoes, onions, and then finishing with the cheese. |
| 4. | Sprinkle the top evenly with the paprika. |
| 5. | Place in the pre heated oven for 45 minutes or until the cheese is melted and slightly bubbling on the edges. |
24 responses so far ↓
1 Dana Max // Dec 17, 2009 at 9:45 am
This looks amazing! Too delicious! I want to taste one!
2 Shirley // Dec 17, 2009 at 10:30 am
It’s lovely, I’d love to try!
3 Ingeborg // Dec 17, 2009 at 11:09 am
Shepherd’s Pie is my husband’s favorite. I shall have to make this after the holidays.
Instead of using cheddar cheese, I will choose Applewood cheese or something else. I haven’t given it much thought right now. It’s too early in the morning for me…lol
4 Jessie // Dec 17, 2009 at 11:52 am
I love your chicken version of shepherd’s pie so much more than the traditional one. I have made the traditional shepherd’s pie without a cheddar cheese topping. I need to make your version soon!
5 MaryMoh // Dec 17, 2009 at 12:28 pm
This must be a new version cos I always hear of beef in Shepherd’s Pie. Looks very delicious…mmm.
6 Jenn @ cook or be eaten // Dec 17, 2009 at 1:26 pm
that looks delish! i love shepard’s pie … and chicken makes it healthier …
7 Kristin (KrisKishere) // Dec 17, 2009 at 1:29 pm
This is a fantastic version of the original – looks great!
8 Natasha - 5 Star Foodie // Dec 17, 2009 at 2:14 pm
Sounds excellent! We love Shepard’s pie of all kinds! I made one with leftover Thanksgiving turkey and it was yummy!
9 Banu B Bingor // Dec 17, 2009 at 2:16 pm
Ohh… real comfort… though needs a crowded family Sunday lunch as well 🙂 This would feel undone for two :'( I guess I’m missing my big family dinners when I was single at home.
10 Tina Marie // Dec 17, 2009 at 3:53 pm
Wow – this is a great looking slab of the pie. Looks more like lasagna with the texture. Mine comes out less layer like.
Beautiful Chef Ryan.
11 Natasha // Dec 17, 2009 at 3:56 pm
Looks so gooey and delicious!
12 Doc // Dec 17, 2009 at 4:35 pm
Thanks Chef,
My patients and I appreciate delicious recipes like this that allow folks having to cut back on things like red meat to still have amazing meals!
-Doc
13 Noelle (Opera Singer in the Kitchen) // Dec 17, 2009 at 5:35 pm
This looks stupendous! Yumm!
14 Alta // Dec 17, 2009 at 5:50 pm
Much different than the shepherd’s pie I’m used to, but I imagine I’d like this.
15 Drick // Dec 17, 2009 at 9:21 pm
the shepard’s pie I am used to having consisted of beef – maybe it’s the south’s version but I do remember reading a little of the history – and lamb was the meat ingredient – makes sense …
16 Mathea // Dec 17, 2009 at 9:55 pm
The bbq rub is a great idea – smoky!
17 The Chickenless Chick // Dec 18, 2009 at 8:46 am
Inventive twist on a classic… thanks for sharing!
18 penny aka jeroxie // Dec 19, 2009 at 7:34 am
A nice change from the usual red meat that is used. And it looks equally yummy.
19 Cheah // Dec 20, 2009 at 12:55 pm
Wow….. this pie looks gorgeous!
20 averagebetty // Dec 21, 2009 at 2:27 pm
Yum! This is my kinda comfort food!
21 souffleBombay // Dec 22, 2009 at 1:03 pm
MMM looks good. I will try it soon. Thnaks and happy holidays
22 CourtneyMills // Dec 29, 2009 at 4:57 pm
Sorry to say I don’t want potatoes in my Shepards Pie, ever
23 chrsitina // Jan 21, 2012 at 3:00 pm
Im sorry but this does not sound appealing at all. These ingredients together dont deserve to be called Shepards Pie. Maybe some type of chicken cassarole, and if you dont like potatoes on your Shepards Pie, then its simply not Shepards Pie. *shakes fist
24 Ryan Boudreaux // Jan 23, 2012 at 12:44 pm
Christina, you are such a purist! Any who, there are mashed potatoes in this Shepard’s Pie recipe.