Shepard’s Pie Recipe
Prep time: 40 minutes
Cook time: 30 minutes
2 cups dry instant potatoes (and whatever ingredients the package calls for)
1 medium onion
1 stalk of celery
1 can of peas
2 cans chicken (10 oz. each) OR 1 can of chickpeas
1 ½ cups of cream soup
4″ stalk of fresh rosemary
2 tablespoons vegetable oil
½ teaspoon garlic powder OR 2 cloves fresh garlic
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper
For mashed potatoes:
2 cups water
½ cup milk
1 tbsp. of butter (optional)
Salt & pepper to taste
Garlic powder (optional)
1) Wash and chop all the vegetables. The smaller you cut the carrots, the faster they will cook.
2) Pull the leaves from the stem of the rosemary and chop the leaves into small pieces.
3) Open, drain and rinse the canned peas and canned chicken (or chickpeas).
4) Preheat the oven to 350° F
5) In a large pot, heat the oil over medium-high heat. Cook the onions until translucent—about 5 minutes.
6) Add carrots, celery, canned peas, garlic, oregano, rosemary, salt & pepper. Turn the heat to medium and cook until carrots are tender—stirring occasionally.
7) Add chicken (or chickpeas) and cream soup.
Mix everything together.
8) Put the entire mixture into a 2-quart casserole dish or
9” x 9” cake pan.
9) Put 2 cups of dry instant potatoes in a bowl with butter salt and pepper. Add garlic or other spices if you like.
10) Add 2 cups of boiling water to the instant potatoes and ½ cup of milk. Stir to mix in all the liquid.
11) Spoon the mashed potatoes on top of the filling that is already in your baking pan.
12) Bake for 30 minutes or until the filling is hot and bubbling.
• Sprinkle the top with shredded cheese during the last 10 minutes of baking.
• In a hurry? Skip the baking. Just spoon the filling into a bowl and top with a spoonful of mashed potatoes.
• Add or substitute any vegetables you like—broccoli, cauliflower, peppers, corn, green beans . . . Anything goes!
• Make your own mashed potatoes with regular potatoes or even sweet potatoes.
• Vegetarian option could be tofu, mushrooms or lentils instead of chickpeas.
• Turn this into a pot pie by using a crust instead of mashed potatoes.