Your Cooking Coach
Show MenuHide Menu

Cilantro Chicken Shepherds Pie with Brussels Sprouts

December 2, 2015
Spread the love

I made shepherds pie with the leftover chicken from yesterday. I paired Brussels sprouts with the yummy chicken and it was a bit hit!!!

  • 2 tablespoons butter
  • 2 cups shredded Brussels sprouts
  • 2 cups of leftover cilantro chicken, shredded with gravy
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth
  • Salt
  • 4 to 5 medium yellow potatoes, peeled and 2 inch pieces
  • ½ cup half and half
  • 1 tablespoon butter
  • 1 egg yolk
  • Salt
  • Pepper

Heat a frying pan with butter. Add the shredded Brussels sprouts and sauté on medium heat for 3 to 4 minutes. Add the chicken and sauté for another 2 to 3 minutes. Add the flour and sauté for another minute on medium heat. Slowly add the broth and bring to a boil and let it cook for 2 to 3 minutes. Add salt for seasoning. Keep aside.

In the meantime, bring the potatoes to a boil in a medium saucepan with water. Let simmer for about 10 to 12 minutes or till the potatoes are soft. Drain and mash, leave in the saucepan. Microwave the half and half and butter in a small bowl for a minute. Add the mixture to the mashed potatoes and mix well. Add the salt and pepper. Mix well and check for seasonings. Add the egg yolk and mix well.

Transfer the chicken mixture into an ovenproof 8X8 dish. Top with the mashed potatoes making sure all the edges are covered. Bake in a 400 degrees oven for about 30 minutes or till the top is golden brown. Let sit for 10 minutes and serve with a salad.

Shepheards Pie

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *