Shepherd-Style Chicken Pie
Butter-crust pastry overstuffed with potatos, vegetables and chicken in Worcestershire sauce.
6 medium potatoes, peeled and cut into 1 inch chunks
2 tablespoon olive oil
2 medium carrots, peeled and diced
1 large onion, diced
1 large red pepper, diced
2 tablespoons margarine or butter
1 teaspoon salt
3/4 cup low fat milk
2 tablespoons chopped fresh chives or green onion tops
8 ounces medium mushrooms, thickly sliced
1 1/4 cups chicken broth
1 tablespoon all-purpose flour
1 1/2 pounds ground chicken
1/4 teaspoon coarsly ground black pepper
1/4 teaspoon dried thyme leaves
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
Boil potatoes over high heat till tender, with potatoes masher, mash potaotes in saucepan with margarine or butter and 1/2 teaspoon salt. Gradually add milk; mash until mixture is smooth. Stir in chives; set aside.
In a skillet, heat 1 tablespoon olive oil, add carrot; cook 5
minutes, add onion and red pepper and cook until vegetables are golden, about 15 minutes longer. Transfer vegetables to medium bowl.
Add remaining 1 tablespoon oil and mushrooms to skillet and cook until well browned and liquid evarporates, 5 to 10 minutes, transfer to bowl with vegetables. Mix chicken broth and flour until blended; set aside.
Preheat oven to 400'F. Add ground chicken, black pepper, thyme and remaining 1/2 teaspoon salt and cook over high heat until chicken lightly browned about 7-8 minutes. Stir in ketchup, Worcestershire sauce, cooked vegetableand chicken-broth mixture. Cook, stirring, until liquid thickens, 3-5 minutes.
Spoon chicken mixture into shallow ceramic or glass casserole; top with mashed potatoes. Place sheet of foil underneath casserole; crimp edges to catch any drips during baking. Bake 20-25 minutes or until mashed potato topping is lightly browned.