Chicken Shepherd'S Pie

Name: Chicken Shepherd'S Pie
Ingredients: 8 potatoes; 1/4 cup butter; 2/3 cup milk; 1 medium head roasted garlic; 1 pound cooked, shredded chicken breast meat; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh rosemary; 1/2 cup red bell pepper, diced; 1 cup fresh corn kernels; 1 cup shredded Cheddar cheese

12 ingredients

5 steps

Ingredients

8 potatoes
1/4 cup butter
2/3 cup milk
1 medium head roasted garlic
1 pound cooked, shredded chicken breast meat
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup red bell pepper, diced
1 cup fresh corn kernels
1 cup shredded Cheddar cheese

Directions

1

To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
2

Reduce oven temperature to 350 degrees F (175 degrees C).
3

Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
4

Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
5

Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.