5 stars!! The entire family loved this one!

1. Preheat your oven to 400°F (200°C).
2. Simmer the potatoes in salted water until tender, about 20 minutes. Drain, and mash with butter, milk, egg yolk, and salt until smooth. Set aside.
3. Heat the olive oil in a large skillet on medium heat. Add onions, carrots, garlic, and thyme, cooking until the vegetables are soft, about 7 minutes.
4. Increase the heat to medium-high and add the ground chicken. Cook until the chicken is no longer pink, ensuring to break it apart as it cooks.
5. Sprinkle the flour over the mixture and stir to blend in. Cook for 2 minutes to eliminate the raw flour taste.
6. Stir in chicken stock and tomato paste. Bring to a simmer and let it thicken slightly, then fold in the peas and corn. Season with salt and pepper according to your taste.
7. Transfer the filling into a baking dish.
8. Spread the mashed potatoes over the filling, starting at the edges to create a seal and prevent bubbling over. Sprinkle with grated cheddar cheese.
9. Bake for about 25 minutes, or until the potato topping is golden brown.
10. Let sit for at least 15 minutes before serving—it’s hot!
Variations & Tips
While our ground chicken version is a lighter take on the classic, you can customize your Shepherd’s Pie in a multitude of ways. Swap the ground chicken for turkey or a plant-based alternative for different dietary preferences. Add a layer of grated parmesan to the mashed potatoes for an extra cheesy crust. Sprinkling some smoked paprika on the potatoes before baking can add a lovely smoky flavor to the dish. Lastly, for an even creamier mash, blend in a dollop of sour cream or cream cheese before spreading onto the chicken filling. Happy cooking!