Shepherd's Pie

Name: Shepherd's Pie
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp reduced calorie margarine; 2 tbsp all-purpose flour; 1 cup low sodium chicken broth; 1 tsp reduced sodium soy sauce; 2 cup cubed, cooked chicken breast; 2 carrots, sliced and blanched; 1 cup chopped, cleaned spinach leaves; 6 chopped scallions; 1/2 cup thawed frozen corn kernels; 1/2 cup evaporated skimmed milk; 1 tsp dried thyme leaves, crumbled; 1/2 tsp ground marjoram; 3 medium russet potatoes, cooked, peeled, and mashed; 1 tbsp grated parmesan cheese; 1/4 tsp paprika; 1 tbsp all-purpose flour; 1/4 cup water

alethea.carpenter @cook_3043135

Saint Maries, Idaho

Shepherd's Pie

alethea.carpenter @cook_3043135

Saved

Ingredients

4 servings

1 tbspreduced calorie margarine
2 tbspall-purpose flour
1 cuplow sodium chicken broth
1 tspreduced sodium soy sauce
2 cupcubed, cooked chicken breast
2carrots, sliced and blanched
1 cupchopped, cleaned spinach leaves
6chopped scallions
1/2 cupthawed frozen corn kernels
1/2 cupevaporated skimmed milk
1 tspdried thyme leaves, crumbled
1/2 tspground marjoram
3medium russet potatoes, cooked, peeled, and mashed
1 tbspgrated parmesan cheese
1/4 tsppaprika
1 tbspall-purpose flour
1/4 cupwater

Saved

Steps

1

In a medium nonstick saucepan, melt the margarine. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, soy sauce and 1/4 cup water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes. Preheat the oven to 400°F; spray a 2 quart casserole dish with nonstick cooking spray.
2

In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, scallions, corn, milk, thyme, marjoram and the sauce. Transfer to the casserole dish. Top with potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.