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Chicken, mushroom and winter greens shepherd's pie
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Satisfy your cravings with this vegetable-packed shepherd's pie, featuring a delicious parsnip and cauliflower crust and nutritious winter greens in the filling.
Ingredients:
  • 500g Free Range Chicken Thighs, thickly sliced
  • 300g Portobello mushrooms, sliced
  • 4.00 cloves garlic, crushed
  • 2 leeks, white and light green parts chopped and rinsed
  • 6 large leaves Swiss chard, stems removed and then shredded
  • 4 thyme sprigs, stripped from stalk
  • 6 sage leaves, finely chopped
  • 40.00 ml corn starch
  • ⅔ cup (155ml) chicken stock
  • 72.80 gm extra virgin olive oil
  • sea salt and black pepper, to taste
  • ½ head cauliflower, cut into florets
  • 700g parsnips, peeled and roughly chopped
  • 500ml chicken stock
  • 500ml water
Instructions:
  • Preheat your oven to 180°C.
  • In a large pot, combine cauliflower, parsnips, chicken stock, and water. Bring to a boil and cook until vegetables are soft and mashable, about 15-20 minutes.
  • Strain the vegetables and return them to the pot. Cook over low heat for a minute or two until they appear dry to prevent the mash from becoming soggy.
  • Combine cauliflower, parsnip, garlic, and olive oil in a food processor or blender and blend until smooth. Taste and adjust seasoning as needed. Set aside.
  • 1. Preheat a wide frying pan over medium-high heat. Pour in one tablespoon of olive oil, swirling to coat the pan evenly. 2. When the oil is shimmering, add the chicken pieces and cook for 4-5 minutes until evenly browned. 3. Transfer the chicken to a resting spot off the heat.
  • Reduce heat to medium and incorporate the last tablespoon of oil, garlic, and leek. Saute for two minutes until fragrant and the leek starts to soften.
  • Add in the mushrooms, thyme, and sage, and sauté for an additional 3-4 minutes, stirring occasionally.
  • Add the chard and gently mix until it wilts, which should only take about 30-60 seconds.
  • Lower the heat and place the chicken back in the pan. Evenly sprinkle corn starch over the chicken, pour in the stock, and mix well.
  • Simmer until thickened with cooked chicken, adjusting consistency with stock as needed. Season to taste.
  • Pour the chicken and vegetable mixture into a glass, ceramic, or cast-iron baking dish. Spread the cauliflower and parsnip mash over the top and ensure it's evenly distributed.
  • Bake for 30 minutes or until the crust is beautifully golden in spots and the sauce is bubbling. For an extra touch, give it a quick 1-2 minute finish under the grill to perfect that golden crust.
  • Let the dish rest for a minimum of five minutes before enjoying it. Enhance the flavor by pairing it with your preferred homemade tomato sauce or chutney!

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