Although this recipe may appear lengthy, it is very easy to make. Instructions are also given for a more traditional shepherd's pie if you do not care for spicy foods. You may also cut back on the chiles for a milder casserole while still getting the Southwest flavor. This is a great use for those supermarket rotisserie chickens.
Prep Time: 20 minutes
Cook Time: 1 hours,
Ingredients:
- 3 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 red onion, diced
- 2 ribs celery, diced
- 1 red bell pepper, cored, seeded, and diced
- 1 green bell pepper, cored, seeded, and diced
- 3 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 1/4 cup all-purpose flour
- 8 cups shredded cooked chicken
- 3/4 cup dry white wine
- 3 cups chicken broth, preferably homemade
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme or 1/2 heaping teaspoon dried thyme
- 1 teaspoon red pepper flakes
- Kernels from 2 ears fresh corn (1 cup fresh or frozen corn)
- Salt and freshly ground black pepper to taste
- 2 cups mashed potatoes made with milk
- 2 teaspoons chili powder
- Fresh parsley and fresh thyme, to garnish, optional
Preparation:
Preheat the oven to 400 degrees F.Heat the olive oil and butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until slightly brown, about 5 minutes. Add the celery, red bell pepper, and green bell pepper and cook 3 minutes more, stirring occasionally. Add the garlic, and jalapeno and cook 3 minutes more, stirring occasionally.
Add the flour and cook, stirring constantly, until the flour starts to brown slightly, about 5 minutes. Add the chicken and wine and stir until the wine begins to evaporate, about 1 minute. Slowly add the chicken broth, and continue to cook, stirring frequently, until the mixture begins to thicken and coats the back of a spoon. Reduce heat to low, bring the mixture to a low boil, and cook 5 to 10 minutes or until the mixture thickens and is creamy.
Remove from the heat and add the parsley, thyme, red pepper flakes, and corn. Season with salt and pepper, and transfer the mixture to a 9- by 13-inch baking dish.
To make the chili mashed potatoes, mix mashed potatoes with 1 teaspoon of the chili powder in a bowl until well combined.
Spoon the chili mashed potatoes on top of the chicken and bake 20 to 30 minutes or until the potato peaks are slightly brown and the chicken mixture is bubbling around the sides of the dish. Remove from the oven, sprinkle with the remaining chili powder and the parsley and thyme, if desired. Serve immediately.
Variations:
For a more traditional shepherd's pie, eliminate the southwestern spices and add diced, sauteed celery and chopped, cooked spinach to the filling mixture. The chili mashed potato topping can be made with any kind of potato; try Yukon gold potatoes or sweet potatoes for a particularly buttery taste and texture. You can also try cooked lamb or beef in place of the chicken.
Yield: 8 to 10 servings
Recipe Source: The Foster's Market Cookbook by Sara Foster (Random House)
Reprinted with permission.
