Chicken Shepherd's Pie
For a lighter, brighter shepherd’s pie, use chicken instead of beef. But it takes more than a straight swap to get good results.
Why This Recipe Works
To make shepherd’s pie using chicken instead of the traditional beef or lamb, we use bone-in, skin-on chicken thighs that we cook and then shred. This is a little more work than using ground chicken, but the results are well worth it. To flavor the pie, we swap out beef broth for chicken broth and brighten it using lemon juice and fresh thyme. Instead of having to make mashed potatoes and pipe them on top, we simplify the traditional topping by using boiled, cubed potatoes and stirring in butter. Brushing this rustic topping with egg wash makes sure it browns well in the oven.
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