{"id":1167,"date":"2009-12-17T07:08:27","date_gmt":"2009-12-17T11:08:27","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=1167"},"modified":"2009-12-17T07:08:27","modified_gmt":"2009-12-17T11:08:27","slug":"shepards-pie-chicken","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/shepards-pie-chicken\/","title":{"rendered":"Shepard\u2019s Pie with Chicken"},"content":{"rendered":"

\"Shepard's<\/a>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\u2019s 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.<\/p>\n

\"Shepard's<\/a>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\u2019s with the skin on would be a great variation. Alternatively, even escalloped potatoes, where large Idaho\u2019s are peeled and sliced into \u00bc-inch thin pieces, blanched and chilled and layered with saut\u00e9ed onions. And another option, a layer of caramelized onions would be great inside this layered casserole dish.<\/p>\n

Click on images for a larger view.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
2<\/td>\nLbs.<\/td>\nChicken breast, boneless, skinless<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nFinger Lickin\u2019 Rub, or any BBQ Rub spice<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nOlive oil<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nCheddar cheese, shredded<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nPeas, blanched and chilled<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nBaby carrots, blanched and chilled<\/td>\n<\/tr>\n
6<\/td>\nCups<\/td>\nMashed potatoes<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nPaprika<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
Procedure Steps\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Note: Pre heat oven to 350\u00b0 F.<\/td>\n<\/tr>\n
1.<\/td>\nCoat the chicken breast with the olive oil and then season on all sides with the rub.<\/td>\n<\/tr>\n
2.<\/td>\nHeat a large saut\u00e9 pan over high heat and saut\u00e9 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.<\/td>\n<\/tr>\n
3.<\/td>\nHave the other ingredients prepared and ready for making the layers. Lightly grease a 9\u201d x 11\u201d casserole with butter or non-stick spray and evenly distribute \u00bd of the chicken on the bottom. Next, add \u00bd of the carrots, \u00bd of the peas, and then spread on \u00bd of the potatoes. If using caramelized onions also, add them next. Then top this with \u00bd of the cheese. Continue with adding the remaining layers of chicken, peas, carrots, potatoes, onions, and then finishing with the cheese.<\/td>\n<\/tr>\n
4.<\/td>\nSprinkle the top evenly with the paprika.<\/td>\n<\/tr>\n
5.<\/td>\nPlace in the pre heated oven for 45 minutes or until the cheese is melted and slightly bubbling on the edges.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

And another option, a layer of caramelized onions would be great inside this layered casserole dish.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[54,11],"tags":[71,507,802,169,804,451,488,720,2049,803],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t