The Nashville Food Project’s Blog
Tuscan Chicken Shepherd's Pie
A wonderful lighter (and tastier in our opinion) version of the traditional shepherd's pie. We've also made this with turkey and it's equally delicious!
Serves 50
12 lbs russet potatoes (peeled and diced) salt and pepper (for seasoning) olive oil (for sauteing) 15 lbs roasted boneless chicken breast - cut into large pieces 3 medium onions - diced 10 cloves garlic - minced 10 cups diced carrots 10 cans white beans, drained and rinsed 2 sticks butter 1/2 cup flour 6 cups chicken stock 2 Tbl poultry seasoning (or to taste) Mozzarella cheese (3 cups) Parmesan cheese (1 cup)
Preheat oven to 350. Place potatoes in saucepan with enough water to cover. Add 1 tbl salt. Cover and cook potatoes until tender. While potatoes are cooking, heat olive oil in skillet and add onion and garlic, cook until soft.
Melt 1 stick butter and flour in saucepan and allow to cook, stirring for 3 minutes. Add onion, garlic, carrots, chicken broth and poultry seasoning. Whisk to combine and cook for 3-5 minutes. Add chicken and beans and stir to combine. Divide between 2 large pans.
Drain the potatoes. Add 1 stick butter, mozzarella cheese and mash. Add enough milk to preferred consistency. Spread on top of chicken and beans mixture. Sprinkle parmesan cheese on top. Put in oven to brown/bake for 15 - 20 minutes.
Enjoy!