Shepherd's Pie with Chicken and Kale

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 555, total fat 34 G., saturated fats 14 G., proteins 27 G., carbohydrates 38 G., fiber 6 G., cholesterol 150 mg, sodium 1149 mg, sugar 10 G.

This is a lighter, healthier version of the classic shepherd's pie, which can be made in individual casseroles or in one large pan. Instead of fatty ground meat, skinless chicken thighs are used. They are simmered in a light sauce with carrots and onions, then topped with mashed potatoes with celery root and kale and baked in the oven until golden brown. The celery root replaces some of the potatoes, making the mashed potatoes lighter, while the kale adds healthy fiber and richness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g potatoes, peeled and cut into pieces
450 g celery root, peeled and cut into pieces
2 cups of milk
3 cups chopped kale (about 60 g)
1 bunch green onions (white and light green parts only), chopped
6 tablespoons unsalted butter
2 large shallots
3 carrots, chopped
2 tbsp. flour
1 cup lightly salted chicken broth
700 g skinless and boneless chicken thighs, cut into 1 cm pieces.
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, celery root, carrot, green onions, chicken thighs, milk

Cooking the dish according to the recipe:

Combine the potatoes, celery root, milk, 1 tablespoon of salt, and a few grinds of freshly ground black pepper in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer until the vegetables are tender but not mushy, about 15 minutes. Add the kale and green onions; cover and cook, stirring occasionally, until the kale is tender, about 6 minutes.
Place a colander over a bowl and drain the vegetables. Don't discard the milk. Return the vegetables to the pan and add 4 tablespoons of butter and 0.5 cups of milk. Mash, adding up to 1/4 cup of milk if necessary.

Preheat oven to 200°C.
In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the shallots, carrots, 1 tablespoon salt, and some freshly ground black pepper. Cook, stirring, until the vegetables are softened, about 15 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add the chicken broth. Bring to a boil, then reduce heat to medium-low; add the chicken and simmer until cooked through, about 8 minutes. Remove from heat and stir in the chives and parsley.
Divide the chicken mixture among six 350ml (12 oz) casseroles or ramekins. Top with the mashed potatoes and spread them with the back of a spoon. Bake until bubbly around the edges and the filling is golden brown in spots, about 20 minutes. Let rest for 5 minutes before serving.

Note

You can also make this shepherd's pie in a 3-quart baking dish.

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