Chicken Shepherd’s Pie with Kale Mash

  • Yield : 6 servings
  • Prep Time : 30m
  • Ready In : 30m
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  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 1 pound celery root, peeled and chopped
  • 2 cups milk
  • Kosher salt and freshly ground pepper
  • 3 cups chopped kale (about 2 ounces)
  • 1 bunch scallions (white and light green parts only), chopped
  • 6 tablespoons unsalted butter
  • 2 large shallots
  • 3 carrots, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley


Step 1

Combine the potatoes, celery root, milk, 1 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to low. Cover and cook until the vegetables are soft but not falling apart, about 15 minutes. Stir in the kale and scallions; cover and cook, stirring occasionally, until the kale is tender, about 6 minutes.

Step 2

Set a colander over a bowl and drain the vegetables, reserving the milk. Return the vegetables to the pot and add 4 tablespoons butter and 1/2 cup of the reserved milk. Mash to combine, adding up to 1/4 cup more milk if needed.

Step 3

Preheat the oven to 400 degrees F. Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the shallots, carrots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are soft, about 15 minutes. Sprinkle with the flour and cook, stirring, 1 minute. Stir in the chicken broth. Bring to a boil, then reduce the heat to medium low; stir in the chicken and simmer until just cooked through, about 8 minutes. Remove from the heat and stir in the chives and parsley.

Step 4

Divide the chicken mixture among six 12-ounce casserole dishes or ramekins. Dollop the mashed potatoes on top, then spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 5 minutes before serving.

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