Creamy Curry Chicken Shepherd’s Pie
A comforting twist on shepherd’s pie with tender chicken in a curry-infused sauce, topped with creamy mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: None
Ingredients
- 1 pound cooked and shredded chicken
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 pounds potatoes (Yukon Gold or Russet), peeled and diced
- 1/2 cup milk
- 4 tablespoons butter
- Salt to taste
Instructions
- Prepare the Potatoes: Boil a large pot of salted water. Add diced potatoes and cook until fork-tender, about 15 minutes. Drain and return to the pot.
- Mash the Potatoes: Add milk, butter, and salt to the potatoes. Mash until smooth and creamy. Set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add onions and carrots. Sauté for 5-7 minutes until softened. Add garlic and cook for an additional minute.
- Create the Curry Sauce: Stir in the shredded chicken, coconut milk, curry powder, salt, and pepper. Simmer for 5-10 minutes until heated through and well combined.
- Combine & Assemble: Stir in the peas, then pour the chicken mixture into a baking dish. Evenly spread the mashed potatoes over the top.
- Bake: Preheat your oven to 400°F (200°C) and bake for 20-25 minutes until the top is lightly golden and the filling is bubbling.
Notes
Ensure the coconut milk is well incorporated to maintain a rich, creamy filling. Use leftover roast chicken or turkey for convenience.