YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Shepherd's Pie
Ground chicken and garden vegetables simmered in a savory gravy, topped with a velvety layer of mashed potatoes and baked until the peaks are golden and crisp.
INGREDIENTS
3.5 oz ground chicken
1 tsp olive oil
0.25 cup yellow onion
0.25 cup carrots
0.25 cup frozen peas
1 tbsp tomato paste
0.25 cup low-sodium chicken broth
0.25 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
0.5 medium Yukon Gold potato
2 tbsp plain Greek yogurt
1 tsp fresh parsley
PREPARATION
Peel and chop the potato into chunks, then boil in salted water for 12-15 minutes until tender.
While potatoes boil, heat olive oil in a skillet over medium heat and sauté the onion and carrots until softened.
Add the ground chicken to the skillet, breaking it up with a spoon, and cook until browned and no longer pink.
Stir in the tomato paste, dried thyme, sea salt, black pepper, and peas, then pour in the chicken broth and simmer for 5 minutes until thickened.
Drain the potatoes and mash them with the Greek yogurt until smooth and creamy.
Transfer the chicken mixture to a small oven-safe ramekin or baking dish and spread the mashed potatoes evenly over the top.
Place under the broiler for 3-5 minutes until the potato topping develops a beautiful golden-brown crust.
Garnish with fresh parsley before serving.