CAMPBELL'S® One Pan Shepherd's Pie
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.Advertisement
While the potatoes boil, cook chicken in ovenproof skillet over high heat, breaking up with spoon until no longer pink, about 6 minutes.
Add butter, mushrooms, light parts of onions, minced garlic, Worcestershire sauce, and poultry seasoning to skillet; cook, stirring for 5 minutes, or until tender. Sprinkle in flour; cook for 1 minute.
Gradually stir remaining broth into pan; stir in peas and carrots. Bring to a boil; reduce heat to medium and cook, stirring often, for 5 minutes, or until thickened.
Spoon potatoes over chicken mixture; sprinkle with cheese. Broil until cheese is melted, about 4 minutes.
Try this dish with lean ground turkey or pork instead!
For a twist, swap in smoked Cheddar cheese for regular.
Nutrition Facts (per serving): Calories 500 Fat 22 g Sodium 750 mg Carbohydrate 44 g Dietary Fiber 4 g Protein 31 g Calcium 11 %DV