Christmas Shepherd’s Pie

Ingredients

• 2 piece(s) Potatoes
• 120 g Pumpkin purée
• 60 ml Skim milk
• 15 tbsp Butter or olive oil
• 1 tsp Salt
• 1 tsp Black pepper
• 454 g Ground chicken breast
• 15 tbsp Olive oil
• 1 piece(s) Carrot
• 1 cup Celery stalk
• 1 piece(s) Onion
• 240 g Frozen mixed vegetables
• 16 cup Whole wheat flour
• 400 ml Low-sodium chicken broth
• 120 g Dried cranberries
• 15 tbsp Fresh rosemary
• 10 oz Grated Parmesan cheese

Instructions

1. Place the peeled, cubed potatoes in a pot, add water to fully cover them, bring to a boil over high heat, then reduce to low heat and simmer until very tender.
2. Drain well, add the steamed pumpkin purée, skim milk, butter or olive oil, salt, and black pepper, then mash until smooth; set aside.
3. Preheat the oven.
4. Heat olive oil in a large skillet over medium heat, add the ground chicken and cook until no longer pink; remove and set aside.
5. In the same skillet, add the carrots, celery, and onion, and sauté until softened.
6. Add whole-wheat flour, stir to combine, and cook briefly.
7. Slowly pour in chicken broth, stirring until the sauce thickens.
8. Add the ground chicken, frozen mixed vegetables, dried cranberries, and rosemary; stir to combine and season with salt and black pepper.
9. Spread the mixture evenly in the bottom of a square baking dish.
10. Spread the potato–pumpkin mash evenly over the filling.
11. Optionally sprinkle a small amount of grated Parmesan on top.
12. Bake until the top is golden and the filling is bubbling.
13. Remove and let cool slightly before serving.

Storage and Meal Prep Tips