Shepherd's Pie
6 medium-size all-purpose potatoes,
peeled and cut into 1-inch chunks
2 TB vegetable oil
2 medium-size carrots, diced
1 large onion, diced
1 large red pepper, diced
2 TB butter
1 tsp salt
3/4 cup milk
2 TB chopped fresh chives or green-onion tops
One 8-ounce package medium-size mushrooms, thickly sliced
1 1/4 cups chicken broth
1 TB all-purpose flour
1 1/2 pounds ground chicken
1/4 tsp coarsely ground black pepper
1 tsp Signature Spices Classic Herb Blend
2 TB catsup
1 TB Worcestershire
In a large saucepan boil potatoes until fork-tender. In a skillet, heat 1 TB vegetable
oil over medium-high heat. Add carrots; cook 5 minutes. Add onion and red pepper
and cook until vegetables are golden, about 15 minutes longer. Remove vegetables
to medium bowl. When potatoes are done, drain. With potato masher, mash potatoes
in saucepan with margarine or butter and 1/2 tsp salt. Gradually add milk; mash until
mixture is smooth. Stir in chives; set aside. In same skillet, in remaining 1 TB
vegetable oil, cook mushrooms until well browned and liquid evaporates, 5 to 10
minutes; remove to bowl with vegetables. In 2-cup glass measuring cup, mix chicken
broth and flour until blended; set aside. Preheat oven to 400 degrees F. In same
skillet, over high heat, cook ground chicken, pepper, and 1/2 tsp salt until chicken is
lightly browned and any liquid evaporates, 7 to 10 minutes. Stir in catsup,
Worcestershire, cooked vegetables, Classic Herb Blend and chicken-broth mixture.
Cook, stirring, until liquid thickens, 3 to 5 minutes. Spoon chicken mixture into shallow
2-quart ceramic or glass casserole; top with mashed potatoes. Place sheet of foil
underneath casserole; crimp edges to catch any drips during baking. Bake 20 to 25
minutes until mashed-potato topping is lightly browned.
