Easy Shepherd's Pie

It was cool and gloomy here today and it was also Monday which means family video chat night. That also means I needed something to put together ahead that could be cooked/reheated while we are on our call.

I had leftover mashed potatoes, the mushroom gravy we made the other night and some frozen mixed veggies in the freezer so I decided to make shepherd's pie.

I based it on an old Betty Crocker recipe.

So simple, but so delicious!

1 tsp higher smoke point oil

1 lb Chicken breast, cubed

1 tsp Paprika

pinch of salt and a nice grinding of pepper

1 medium onion, chopped

1&1/2 cups of frozen mixed veggies (carrots, peas and corn)

2 cups Brown Gravy

1 TBLSP Paprika

2 Cups leftover Mashed Potatoes

Preheat a cast iron pan (or nonstick) and add 1 tsp of oil

Toss the cubed chicken with the paprika salt and pepper

Add the chicken, just turning once to brown and cook through 

Set aside

Preheat the oven to 350

Add another 2 tsp of oil to the pan and add the onions. Stir until tender and brown.

Add the frozen veggies and stir until until the frozen veggies thaw and the water it creates lifts up the brown bits from the pan.

Stir in the brown gravy and the TBLSP of paprika 

Pour the meat and veggie mixture into a casserole dish

Top with the mashed potatoes and bake, uncovered, for 30-40 minutes

4 servings

*3 grams unsaturated fat per serving

*.05 grams saturated fat per serving

*Plus any fat in your mashed potatoes and gravy.

Adapted from Betty Crocker's Chicken Paprika Shepherd's Pie. Original recipe here... https://www.bettycrocker.com/recipes/chicken-paprika-shepherds-pie/d7d27dd2-49ed-4140-9680-df8349cc4975