Put your leftovers to use in a delicious and easy to make Shepherd's Pie.
2 ½ Tablespoons extra virgin olive oil
½ cup yellow onion, diced
½ cup celery, diced
½ cup carrots, diced
½ cup russet potato, diced
½ teaspoon sea salt
⅛ teaspoon black pepper
¼ cup flour of choice
1 cup chicken stock
½ cup half and half
2 cups leftover chicken
Topping
2 cups leftover mashed potatoes
1 tablespoon melted butter
1 egg, lightly beaten
1 egg beaten with a tablespoon of water to make an egg wash
Preheat oven to 400˚F.
Sauté the onion, celery and potato in the olive oil for about 10 minutes. Add the salt and pepper, stirring into the vegetable mixture.
Add the flour to sautéed mixture. Stir well and cook for about one minute stirring constantly.
Combine the stock and half and half. Gradually stir into the vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir chicken into the cooking veggies.
Mix the mashed potatoes with the butter and egg in a bowl until well blended.
Oil a 9 x 9 baking dish.
Spoon the cooked chicken filling into the dish. Cover with the mashed potato mixture.
Brush with the egg wash. Bake for about 30 minutes or until the interior temperature of the pie is 125 degrees. Cool slightly before serving.