topBanner
Chicken Shepherd's Pie

Chicken Shepherd's Pie

with Crispy Parmesan Topping & Pear Salad

Read more

When the temperature plummets, we often turn to homey, comforting classics to warm us from the inside out. If this sounds like the perfect cure to all your cold weather woes, look no further. Our recipe developers took the best parts of chicken pot pie and shepherd’s pie and combined them to create the world’s greatest dinner mash-up. Enjoy!

Tags:Kid Friendly
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

brown onion

1 stalk

celery

1

carrot

1 sachet

garlic & herb seasoning

1 packet

tomato paste

½

pear

1 bag

mixed salad leaves

1 packet

chicken thigh

1 sachet

Nan's special seasoning

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

½ cup

water

1 drizzle

balsamic vinegar

1 drizzle

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2835 kJ
Fat24.8 g
of which saturates14.6 g
Carbohydrate61 g
of which sugars20.6 g
Protein50.2 g
Sodium1419 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return the potato to the pan. Add the butter and milk, then season with salt and mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2

While the potato is cooking, finely chop the brown onion and celery. Grate the carrot. Cut the chicken thigh into 2cm chunks.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken and onion, tossing occasionally, until browned and cooked through, 4-5 minutes. Add the carrot and celery and cook until softened, 2-3 minutes. Add the garlic & herb seasoning, Nan's special seasoning and tomato paste and cook, stirring, until fragrant, 1 minute. Reduce the heat to medium, then add the water. Stir well to combine and cook until slightly reduced, 2 minutes. Season to taste.

4

Preheat the grill to medium-high. Transfer the chicken mixture to a baking dish. Spread the mashed potato over the top, then use a fork to create an uneven surface. Sprinkle over the grated Parmesan cheese and grill until the cheese is melted and golden, 5-10 minutes.

5

While the pie is grilling, thinly slice the pear (see ingredients). In a medium bowl, combine a small drizzle of balsamic vinegar, honey and olive oil. Add the mixed salad leaves and pear. Toss to combine and season to taste.

6

Divide the chicken shepherd's pie between plates. Serve with the pear salad.