It was a hearty lunch kind of day. And there isn’t anything more hearty than Shepard’s pie. What I love most about this dish, is that it is perfect for the end of the week. As long as you have potatoes, proteins, and a vegetable or two, then you are good to go. And the best part is after having Shepard’s pie, you can grocery shop without risk of buying out the store because you are hungry.
RECIPE: Shepard’s Pie
Makes 4-5 Servings
Pot with lid
1 Chicken leg
1 Cup Frozen Peas
1 Large Onion
3 Cloves Garlic
3 Medium Potatoes
1 Tablespoon Butter
1/4 Cup Skim Milk
1) In a cast iron pan, start cooking the chicken leg.
2) Chop the potatoes and toss them into a pot with water. Cover with a lid and let boil until soft.
3) Chop onions and garlic.
4) When potatoes are soft, drain them and then add skim milk, butter, and tarragon to the pot. Mash them until preferred texture. I like mine to be a little clumpy for Shepard’s Pie.
5) Put Chicken leg on a cutting board, in leftover greasy pan, toss in onion, garlic, salt, pepper, parsley, and cayenne pepper.
6) Carve all the meat off the chicken leg and toss the meat in the cast iron. Stir mixture and then add frozen peas.
7) Add about a 1/4 cup of water and a sprinkle of flour in order to create a gravy among the filling.
8) Top cast iron with a crust of mashed potatoes, then sprinkle with a little bit of Parmesan cheese.
9) Toss cast iron in the oven under broil until the potatoes slightly brown.
10) Serve warm in a bowl for a filling lunch.