Chicken & Mushroom Shepherd's Pie Chicken & Mushroom Shepherd's Pie

The creamy chicken filling is spiked with sherry and the potatoes are mashed with olive oil in this healthy shepherd's pie recipe. To make individual pies, use six 10-ounce ramekins. Serve with a green salad with balsamic vinaigrette and crusty bread.

• 
• By: David Bonom EatingWell Recipe Contributor

Ingredients 6 servings

for serving adjustment

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

US

Metric

Note: Recipe directions are for original size.

Nutrition per serving may change if servings are adjusted.

• Topping
• 2 pounds Yukon Gold potatoes, peeled if desired and cut into 1-inch chunks
• 1/2 cup low-fat milk
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Filling
• 2 tablespoons extra-virgin olive oil
• 8 ounces cremini (baby bella) mushrooms, halved and sliced
• 1 cup chopped onion

• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
• 1/2 teaspoon salt, divided
• 1/2 cup dry sherry (see Tip)
• 1 1/2 cups low-sodium chicken broth or homemade chicken stock
• 3 tablespoons all-purpose flour
• 2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
• 1 cup frozen peas and carrots
• 1/4 teaspoon ground pepper