Chicken And Garlic-herb Potato Shepherd's Pie

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 1/2-3 lbs idaho potatoes, peel and cut in chunks
• salt
• 1 tablespoon extra virgin olive oil
• 2 lbs chicken breasts, cut into 1/2-inch cubes
• pepper
• 1 cup shredded carrot, chopped
• 1 cup frozen peas
• 1 small bunch scallion, thinly sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup wine
• 1 1/2 cups chicken stock
• 1 tablespoon dijon mustard
• 6 sprigs tarragon, leaves removed and chopped
• 5 ounces garlic & herb spreadable cheese, softened
• 2 egg yolks
• 1/4 cup flat leaf parsley, choppped
• 1/4 cup milk
• paprika

Recipe

• 1 preheat broiler and place an oven rack in the center of oven.
• 2 place potatoes in medium pot, cover with water, and boil in salted water until tender. about 12-15min.
• 3 while potatoes are boiling, place large skillet over med-high heat and add 1 tbsp evoo. add the chicken, season it with salt and pepper and cook until golden brown, or about 6 minute remove chicken and place in casserole dish.
• 4 add another drizzle of evoo to pan, and add carrots, peas, and scallions, season with salt and pepper and cook until tender, about 2 minutes. push veggies to one side of pan and melt in the butter. sprinkle the flour over the butter and cook 1 minute, stirring. whisk in the wine and cook 1 minute add chicken stock to thicken. season with mustard and tarragon and salt and pepper to taste. pour over chicken and stir to combine.
• 5 drain the potatoes and return to pot. mash with cheese, egg yolks, parsley, milk, salt and pepper. spread on top of veggie/chicken mix. broil until top is golden brown about 3-5 minute garnish with paprika.