Recipe for Chicken Shepherd’s Pie

Serves 6 / Prep time: 20 minutes / Cook time: 55 minutes

NUT-FREE

Some potatoes are better than others for mashing, as you might have discovered when you ended up with a gluey mess from using medium- to low-starch potatoes. High-starch potatoes, such as russets, soak up lots of liquid and separate when cooked, creating a perfect fluffy texture. If you can’t find russets in your local store, try baking potatoes rather than white or Yukon Gold. Sweet potatoes can be mashed smooth and fluffy for an interesting variation.

• 3 large russet potatoes, peeled and cut into 1-inch chunks
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• ¼ cup heavy (whipping) cream
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• Sea salt
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• Freshly ground black pepper
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• 2 teaspoons coconut oil
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• 1 pound boneless, skinless chicken breast, cut into ½-inch chunks
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• 2 shallots, chopped
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• ½ zucchini, diced
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• 2 carrots, peeled, cut into thin disks, and blanched
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• 2¼ cups Simple Chicken Stock (here), divided
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• 2 tablespoons arrowroot powder
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• 1 teaspoon chopped fresh thyme

1.Preheat the oven to 325°F.

2.In a large saucepan over high heat, cover the potatoes in enough cold water to cover them by 2 inches.

3.Bring the potatoes to a boil. Reduce the heat to low, and simmer until the potatoes are fork tender, about 20 minutes.

4.Drain the potatoes, and using a fork or potato masher, mash them with the cream until fluffy.

5.Season with salt and pepper, and set aside.

6.In a large skillet over medium-high heat, heat the coconut oil.

7.Sauté the chicken breast until just cooked through, about 10 minutes.

8.Add the shallots and zucchini, and sauté an additional 5 minutes.

9.Stir in the carrots and 2 cups of Simple Chicken Stock.

10.In a small bowl, whisk together the remaining chicken stock and the arrowroot until smooth; set          aside.

11.Bring the chicken mixture to a boil, and whisk in the arrowroot mixture.

12.Stir, simmering, until the stock thickens, about 4 minutes.

13.Remove the mixture from the heat, stir in the thyme, and season with salt and pepper.

14.Transfer the chicken mixture to a 9-by-13-inch baking dish, and top it evenly with the mashed            potato.

15.Bake until the potatoes are lightly browned and the filling is bubbly, about 15 minutes, and serve.

PER SERVING Calories: 317; Total Fat: 8g; Saturated Fat: 4g; Cholesterol: 78mg; Total Carbohydrates: 33g; Fiber: 5g; Protein: 28g