Many people are unaware but traditional shepherds pie is made with lamb. This is why I have named my creations by the meat in them whole also giving a description of what you are familiar with. I created this version after making chicken pot pie soup. I absolutely loved the flavors and thought something similar would be equally amazing in a cottage or shepherds pie. I experimented with seasonings and have found these herbs and spices give the most amazing flavor.
I am not a nutritionist so I do not have the nutritional values but in Whole30 there is no counting calories just ensuring the ingredients are all compliant is enough. I make large batches, share with friends and freeze some and we usually eat it over a few days. I try to breakdown my recipe into each item you are preparing otherwise it looks very intimidating. Give it a try and enjoy!
Chicken Shepherds Pie
1 rotisserie chicken deboned, deskinned, and chopped I use white meat
1 lb. yukon gold potatoes
3 cups chopped spinach
1 1/2 cups cut green beans fresh or frozen
6 green onions chopped
3 carrots peeled and diced
1/2 cup white onion
1 large celery stalk
1 quart chicken bone broth
1/4 cup full fat coconut milk in can
3 T arrowroot starch
2 T 4th & Heart Garlic Ghee
3 tsp. salt divided in thirds
2 tsp, coconut aminos
1 tsp dried thyme
1 tsp dried marjoram
1 tsp roasted garlic powder (plain works fine)
1 tsp toasted onion powder (plain works fine)
Meat mixture 1 rotisserie chicken (2-3 cups) bones removed, de-skinned, chopped 3 cups raw chopped spinach 6 green onions chopped 1 t salt 1 t dried thyme 1 t dried marjoram 1 t toasted onion powder 1 t roasted garlic powder
Step 1: Combine together in a large bowl, cover. and set aside raw vegetables to steam While potatoes are boiling prepare vegetables to steam.
1.5 cups frozen or fresh green beans cut 3 carrots peeled and diced
1/2 cup white onion diced 1 celery stalk sliced
1 T ghee
Step 2: Heat cast iron skilled with ghee on medium heat. Sauté carrots, onion and celery in cast iron skillet, cooking just till color brightens about 4 minutes. Then add green beans and cook a few more minutes till tender but firm. Add vegetables to meat mixture.
Gravy 1 ¼ cups of reserved chicken bone broth ¼ c full fat coconut milk (may use unsweetened unflavored almond milk) 3 T arrowroot starch 1 T ghee 2 t coconut aminos 1 t salt
Step 3: In a small sauce pan melt 1 T ghee on medium heat. Once melted add tapioca starch, and stir with whisk then add broth, coconut aminos, coconut milk and salt to pan and whisk together till no lumps and reduce heat to simmer for 3-4 minutes until thickened. Once thickened remove from heat and pour over chicken and vegetables.
Topping (Mashed Potatoes) 1 pound Yukon gold potatoes peeled and quartered 1 qt Chicken bone broth or broth minus 1 ¼ cups reserved for gravy enough water to just cover potatoes 1 t salt Pepper to taste
Step 4: Bring broth, water and salt to a boil. Add potatoes and cook until just tender, drain reserving ¼ c broth
then add: 1/4 c full fat coconut milk (total for recipe ½ cup reserved ¼ c for gravy) ¼ c broth from potatoes 1 T ghee (total for recipe is 2 T ghee)
Step 5: Mash potatoes with potato masher.
Step 6: Using large casserole dish (I use my Pampered Chef Large baker) spray with compliant extra virgin olive oil. Place chicken, vegetable and gravy mixture into casserole and top with mashed potatoes.
Step 7: Bake 45 minutes in a 350 degree preheated oven, till top golden and gravy bubbling
Optional: Prior to baking, sprinkle top of potatoes with smoked paprika, thyme, and marjoram.
Optional: After baking, sprinkle top with nutritional yeast to add extra B vitamins to your diet.