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CAMPBELL’S® One Pan Shepherd’s Pie

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CAMPBELL’S® One Pan Shepherd’s Pie



Ingredients :

  • 2 pounds scrubbed Yukon gold potatoes
  • cut into 1-inch cubes
  • 1 (900 ml) carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 3 green onions
  • finely chopped
  • light and dark green parts divided
  • ½ tablespoon salt
  • 1 ½ pounds lean ground chicken
  • 2 tablespoons unsalted butter
  • 3 cups sliced mushrooms
  • 4 cloves garlic
  • minced
  • 1 ½ teaspoons Worcestershire sauce
  • ½ teaspoon poultry seasoning
  • ½ cup all-purpose flour
  • 2 cups frozen peas and carrots
  • ½ cup shredded Cheddar cheese
  • Methods :

  • Cook potatoes in saucepan of boiling water for 15 minutes, or until tender. Drain and mash with 2/3 cup (165 mL) of the broth, green parts of onions, and salt. Keep warm.
  • While the potatoes boil, cook chicken in ovenproof skillet over high heat, breaking up with spoon until no longer pink, about 6 minutes.
  • Add butter, mushrooms, light parts of onions, minced garlic, Worcestershire sauce, and poultry seasoning to skillet; cook, stirring for 5 minutes, or until tender. Sprinkle in flour; cook for 1 minute.
  • Gradually stir remaining broth into pan; stir in peas and carrots. Bring to a boil; reduce heat to medium and cook, stirring often, for 5 minutes, or until thickened.
  • Preheat broiler.
  • Spoon potatoes over chicken mixture; sprinkle with cheese. Broil until cheese is melted, about 4 minutes.
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