Prepare to revolutionize your dinner routine with a mouthwatering twist on the classic shepherd's pie that will have your family begging for seconds! This game-changing recipe transforms the traditional comfort food into a nutritious, flavor-packed meal that's both wholesome and incredibly delicious. Imagine a golden-topped sweet potato cloud covering a savory layer of tender ground chicken and vibrant vegetables - this isn't just a meal, it's a culinary experience that will become your new favorite go-to dinner.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1 lb ground chicken
- 2 large sweet potatoes, peeled and cubed
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp thyme
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or additional olive oil.
- Place peeled and cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until potatoes are tender and easily pierced with a fork.
- While sweet potatoes are cooking, heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic to the skillet and cook for another 30 seconds until fragrant. Add ground chicken and cook, breaking it up with a wooden spoon, until fully browned and no pink remains.
- Stir in mixed vegetables, chicken broth, thyme, salt, and pepper. Simmer the mixture for 5-7 minutes until liquid reduces slightly and vegetables are tender.
- Drain the cooked sweet potatoes and return them to the pot. Mash thoroughly with a potato masher or electric mixer until smooth and creamy.
- Transfer the chicken and vegetable mixture to the prepared baking dish, spreading it evenly across the bottom.
- Spread the mashed sweet potatoes over the chicken mixture, creating an even layer that completely covers the filling.
- Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden and the edges are bubbling.
- Remove from oven and let rest for 10 minutes before serving to allow the pie to set and cool slightly.
- Serve hot, portioning into individual servings and garnishing with fresh herbs if desired.
Tips
- Sweet Potato Perfection: For the smoothest mashed sweet potato topping, make sure to drain the potatoes thoroughly and mash while they're still hot. Adding a touch of butter can make them extra creamy.
- Flavor Boosting Hack: For deeper flavor, consider adding a splash of Worcestershire sauce or a sprinkle of smoked paprika to the chicken mixture.
- Vegetable Variety: Feel free to customize the mixed vegetables based on what you have on hand. Frozen mixed vegetables work just as well as fresh ones.
- Make-Ahead Magic: This dish can be prepared in advance and refrigerated before baking. Just add an extra 10-15 minutes to the cooking time if baking directly from the refrigerator.
- Crispy Top Trick: For an extra golden and slightly crispy top, broil the pie for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- Meal Prep Friendly: This recipe freezes beautifully. Cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts
Calories: 239kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
