Mini Chicken Shepherd's Pie

I love using leftovers to create new dishes and that is exactly how I came up with this Mini Chicken Shepherd's Pie recipe.  I used extra chicken pot pie filling from my Chicken Pot Pie with Cornbread Crust recipe.  I topped it with leftover mashed red potatoes and some shredded cheese.  This is great comfort food.  I don't know what I loved more, the shepherd's pie or the pot pie! 

Mini Chicken Shepherd’s Pie

Printable Recipe

Ingredients

2 cups chicken pot pie filling (click here for recipe)

1 cup mashed potatoes

½ cup cheese, shredded (cheddar or cheddar blend)

Directions

Preheat oven to 400 degrees F.

Spoon chicken mixture into 2 mini loaf pans.   My mini loaf pans are about 5 x 3 inch.

Top chicken mixture with mashed potatoes.

Top mashed potatoes with shredded cheese.

Bake for 20 to 25 minutes, until bubbly.

Waiting patiently...Buddy and Ellie must have thought the mini chicken shepherd's pies were for them!

Mashed Red Potatoes

These creamy mashed red potatoes are delicious and simple to make.  I got these small red-skinned potatoes from the farmers market last week.  Leaving the red skin on the potatoes gives these mashed potatoes a rustic look.  The best part is no peeling involved!  I really dislike peeling potatoes for some reason, and the only time I do it is when I make latkes or potato pancakes.  Enjoy these mashed red potatoes, they are great as a side dish.

 

Mashed Red Potatoes

Printable Recipe

Ingredients

1 ½ to 2 pounds small red-skinned potatoes

3 to 4 tablespoons butter

½ cup milk

1 teaspoon garlic, granulated

1 teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon parsley, dried

Directions

Clean potatoes and cut each potato into quarters.

Place potatoes in a large pot and fill with water to cover.   Cover and bring to a boil over medium-high heat.  Cook potatoes for about 30 minutes, or until easily pierced with a fork.

Drain potatoes and place them back into the pot.   

Mash potatoes with a fork (or if you have a potato masher).  

Mix in butter and milk.  Add in garlic, salt, pepper and parsley. 

Serves 4.