Rotisserie Chicken Shepherd’s Pie
A comforting twist on a classic favorite featuring rotisserie chicken, mixed vegetables, and a fluffy mashed potato crust.
Ingredients
Main Ingredients
- 2 cups rotisserie chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 Tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt & pepper, to taste
- 4 cups mashed potatoes (prepared from scratch or store-bought)
- ½ cup shredded cheddar cheese (optional)
- 2 Tbsp olive oil (for cooking)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for about 3–4 minutes until soft and translucent.
- Stir in the minced garlic and cook for an additional minute. Then, add the shredded rotisserie chicken and mixed vegetables, stirring to combine.
- Pour in the chicken broth and Worcestershire sauce, followed by thyme, salt, and pepper. Let this mixture simmer for about 5–7 minutes.
- Transfer the chicken and vegetable filling to a baking dish, spreading it evenly.
- Spoon the mashed potatoes over the top and smooth them out with a spoon or spatula.
- If desired, sprinkle shredded cheddar cheese over the mashed potatoes.
- Bake in the preheated oven for 20–25 minutes, until the top is golden and slightly crisp.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
For a creamier mashed potato topping, consider adding a splash of milk or a tablespoon of butter. Swap mixed vegetables based on your preference. Can be assembled a day in advance and refrigerated until ready to bake.