Step-by-Step Guide to Make Homemade Shepherd's Pie
by Madge Sandoval
Shepherd's Pie
Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shepherd's pie. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Shepherd's Pie is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Shepherd's Pie is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook shepherd's pie using 17 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Shepherd's Pie:
Prepare 1 tbsp reduced calorie margarine
Prepare 2 tbsp all-purpose flour
Get 1 cup low sodium chicken broth
Make ready 1 tsp reduced sodium soy sauce
Make ready 2 cup cubed, cooked chicken breast
Get 2 carrots, sliced and blanched
Take 1 cup chopped, cleaned spinach leaves
Take 6 chopped scallions
Make ready 1/2 cup thawed frozen corn kernels
Get 1/2 cup evaporated skimmed milk
Make ready 1 tsp dried thyme leaves, crumbled
Prepare 1/2 tsp ground marjoram
Make ready 3 medium russet potatoes, cooked, peeled, and mashed
Get 1 tbsp grated parmesan cheese
Get 1/4 tsp paprika
Make ready 1 tbsp all-purpose flour
Make ready 1/4 cup water
Steps to make Shepherd's Pie:
In a medium nonstick saucepan, melt the margarine. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, soy sauce and 1/4 cup water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes. Preheat the oven to 400°F; spray a 2 quart casserole dish with nonstick cooking spray.
In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, scallions, corn, milk, thyme, marjoram and the sauce. Transfer to the casserole dish. Top with potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.
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