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CHICKEN VEGETABLE SHEPHERDS PIE Serves 6 to 8
TOPPING
2 1⁄2 pounds rus­set pota­toes, peeled and cut into chunks
FRESH ground kosher salt
1⁄4 cup sour cream
5 tablespoons unsalted but­ter, sliced
1⁄4 cup WHOLE milk

• In a large sauce­pan, com­bine pota­toes with enough cold salted water to cover by 1 inch.
• Bring to boil over high heat.
• Reduce heat to medium-low; sim­mer 20 minutes until pota­toes are tender.
• Drain pota­toes and return them to sauce­pan.
• Add sour cream, but­ter and milk. Mash well.
• Sea­son to taste with salt.
• Cover to keep warm; set aside.

FILLING
5 tablespoons unsalted but­ter
1 yel­low onion, chopped small
1 cel­ery rib, chopped
4 gar­lic cloves, finely minced
1⁄3 cup WONDRA flour
2 cups WHOLE milk
2 cups homemade chicken broth
1 tablespoon finely chopped FRESH lemon thyme
4 cups diced rotisserie chicken
3 cups frozen mixed peas and car­rots, thawed
1 teaspoon Worcester­shire sauce
Pinch cay­enne pep­per
FRESH ground sea salt and black pep­per
3 tablespoons freshly grated Par­mesan
2 tablespoons FRESH chopped pars­ley

• Heat oven to 400°.
• Lightly oil a 9″ x 13″ bak­ing dish.
• Melt but­ter in another sauce­pan over medium.
• Add onion, cel­ery and gar­lic, cooking and stir­ring often for 5-7 minutes until veget­ables are tender.
• Whisk in flour. Cook 1 minute, stir­ring often.
• Gradu­ally stir in milk and broth, then thyme.
• Increase heat to high and bring to a boil, stir­ring often.
• Reduce heat to medium-low and sim­mer, stir­ring often 3-5 minutes, until sauce is lightly thickened.
• Stir in chicken, peas and car­rots, Worcester­shire and cay­enne.
• Sea­son with salt and black pep­per to taste.
• Spread filling in dish.
• Spoon top­ping over filling and spread as evenly as pos­sible.
• Sprinkle with Par­mi­gi­ano.
• Bake 30-40 minutes until top is lightly browned and sauce is bub­bling.
• Sprinkle with pars­ley and serve immediately.