This recipe for Chicken Shepherd’s Pie uses bacon for flavor and frozen vegetables. It is so easy to make and the best part is you can make this recipe a few days before you plan on serving it. All you have to do is bake it when you are ready to have it for dinner.

Step by Step Instructions

Peel the potatoes, put them in a large-sized pot and cover them with cold water. Bring the potatoes to a boil and add salt. Cook them until tender. Drain then mash the potatoes with butter and the hot milk. Set aside the potatoes.

Pre-heat oven to 180 degrees C. Set aside a medium-sized baking dish.

Heat olive oil in a saucepan while the potatoes are cooking. Cook the onion, bacon and garlic for 2 minutes.

Add the flour and butter to the saucepan and cook for two minutes. Slowly whisk in the stock powder and water. Cook the ingredients until the sauce thickens.

Add the frozen vegetables and chicken to the saucepan and bring it to a boil. Then reduce heat and simmer for five minutes.

Pour the pie filling into the baking dish. Top with spoonfuls of the mashed potato mixture.

Bake for 35-45 minutes.

Notes

This Chicken Shepherd’s Pie is very saucy and full-flavored but if you want an extra kick, add some hot mustard to the sauce.