Description
A comforting twist on classic shepherd’s pie, featuring tender chicken and fragrant pumpkin within creamy mashed goodness.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 2 cups creamy mashed potatoes
- 2 cups mashed pumpkin
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup grated cheese (optional)
- Olive oil or butter for sautéing
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pan, heat olive oil or butter over medium heat, and sauté the chopped onion and minced garlic until soft and fragrant.
- Add the shredded chicken to the pan and stir until heated through. Season with salt and pepper.
- In a separate bowl, mix the creamy mashed potatoes with the mashed pumpkin until smooth.
- In a baking dish, layer the chicken mixture at the bottom, then spread the potato and pumpkin puree on top.
- If desired, sprinkle grated cheese over the puree.
- Bake for 25 to 30 minutes until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
For a different flavor, consider using boneless, skinless chicken thighs. This dish can also be made vegetarian by substituting chicken with mushrooms or lentils.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg