Chicken Shepherd’s Pie
Preheat oven to 400 degrees.
In a saucepan or cast-iron skillet, sauté the carrots, celery, onion, and garlic with the olive oil until the veggies start to get tender.
Add the chicken and remaining ingredients and stir together.
Simmer until gravy thickens.
While your gravy is simmering, boil the potatoes in enough water to cover them completely until they are soft.
Mash with a potato masher or use a hand mixer on low speed.
Add the olive oil, salt, pepper, coconut milk (or broth) and mix together.
Add egg and combine. Set mashed potatoes aside.
Pour gravy into a baking dish leaving at least 1-inch clearance from the top of the dish.
Spread a layer of mashed potatoes about ½ inch thick over the top of the veggie gravy.
Sprinkle with fresh chives and paprika.
Bake 30 minutes. Serve hot from the oven.
This dish tends to get a bit bubbly in the oven so I'd recommend placing a baking sheet underneath to catch any overflow.
Your review submited successfully