Upgraded Shepherds Pie

Growing up (in an Irish family) Shepherds pie was a staple in our house. In my adult life I have learned to appreciate the easiness and deliciousness of this meal, with a few alterations to make it more delicious and healthy. I especially love this recipe while I am pregnant as I can make it when I have random bursts of energy, then keep it in the refrigerator until dinner time comes (usually when I have NO desire to cook) so it works out perfectly!

Here’s what you’ll need for a 9” x 13” baking pan:

700 g of frozen vegetables (or fresh of your choosing)

6 medium sized potatoes peeled and sliced

5 tablespoons of Cayenne pepper -depending on how spicy you want it

5 tablespoons of Paprika

1 red onion cut up

500 g ground chicken

In a frying pan, cook the ground chicken and add onions and spices once chicken is nearly done.

While cooking the chicken, boil the potatoes and vegetables in separate pots.

Strain the vegetables and put aside. Strain the potatoes and mash until smooth.

Layer the chicken, then vegetables then mashed potatoes.

If you are preparing it in advance, seal it with saran wrap and put it in the refrigerator until ready.

Bake on 180 degrees Celsius for 40 minutes if coming from the refrigerator, for 20 minutes if baking immediately.

Comment below what you think if you make it!

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