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Receta Shepherd's Pie With Chicken
by Global Cookbook

Shepherd's Pie With Chicken
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  Raciónes: 4

Ingredientes

  • 2 x skinless boneless chicken breast halves
  • 2 1/2 c. chicken broth divided made from bouillon
  • 1/4 tsp grnd black pepper
  • 2 x bay leaves
  • 4 whl cloves
  • 1/8 tsp thyme
  • 1/2 tsp sea salt
  • 1 c. carrots diced
  • 1 c. onions diced
  • 1 c. broccoli flowerets cut in small pcs
  • 1 c. celery diced
  • 1 c. corn kernels
  • 3 Tbsp. flour
  • 4 c. mashed potatoes * see below
  • 1 Tbsp. chives
  •     salt and pepper
  • 4 x Russet potatoes cooked then mashed with skim lowfat milk til smooth

Direcciones

  1. Trim any visible fat off chicken, then cut into bite-sized slices. In a large skillet, cook chicken in 1/2 c. of the broth (medium heat) till no longer pink. Add in 1 c. of broth, pepper, bay leaves, cloves and thyme.
  2. Lower heat, cover and simmer for 30 min.
  3. Add in carrots, onions, broccoli, celery and corn. Simmer till vegetables are tender. (Sorry, I didn't time this.)
  4. In a small bowl gradually add in remaining broth to flour, stirring constantly to create a smooth paste. Add in to chicken and vegetables. Simmer 5 min or possibly till slightly thickened.
  5. Turn oven to 375 degrees F.
  6. Divide filling into 4 oven proof dishes. Cover each with 1 c. mashed potatoes. Bake 25 to 30 min till topping is slightly browned
  7. Yield: 4 servings
  8. NOTES : The filling was excellent, but the potato topping needed something. Next time I will add in some sea salt and pepper to the potatoes when I am mashing them. I guess I should have not omitted the chives from the original recipe. Live and learn, huh.