Chicken and Cheddar Shepherd’s Pie

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Chicken and Cheddar Shepherd's Pie
Chicken and Cheddar Shepherd's Pie
1 (12- oz.) jar chicken gravy
2 1/2 cups diced, cooked chicken breast
or rotisserie chicken from our Deli
1 cup fr ozen carrots, thawed
1/2 cup fr ozen chopped onions, thawed
1/2 cup fr ozen peas, thawed
1 tsp. thyme
1/2 tsp. poultry seasoning
Freshly ground black pepper to taste
3 cups prepared mashed potatoes
1/2 cup Raley's Shredded Sharp
Cheddar Cheese
Prep time: 10 minutes, Cook time: 25 to 30

Stir together all ingredients except potatoes and
cheese in a large bowl; season with pepper. Pour
into a 7-by-11-inch foil baking pan. Spread
mashed potatoes over the top, leaving surface
rough; sprinkle with cheese. Cover tightly with foil
and refrigerate or freeze. Thaw shepherd's pie in
the refrigerator overnight. To cook, preheat oven
to 400°F. Cook, uncovered, for 25 to 30 minutes or
until mixture is very bubbly and heated through.

Makes 6 servings.

Tip! Using frozen veggies eliminates the need to
precook and soften your veggies.
Wine Suggestion

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