Today I have a new recipe for Chicken Leek Shepherd’s Pie, an oven to table comfort food recipe, and a cookbook review and giveaway.
I met Aimee Wimbush-Bourque at a food photography and styling workshop in Montreal back in 2012 led by Aran Goyoaga of Cannelle et Vanille. Aimee was so genuinely sweet I immediately liked her. I have kept up with her blog Simple Bites and marveled at her instagram shots over the years since then. If you haven’t read her blog before or followed her, you really will love her. She takes being a locavore to a whole new level. She is an urban homesteader living in Montreal. How totally cool is that?
Her cookbook Brown Eggs and Jam Jars (Pintail books) just came out, and she sent me a copy. It is organized into four seasonal sections, with their own sub categories. For example, in spring she includes maple sugaring section with recipes with maple syrup (holla!) and recipes with eggs (from her backyard chickens) and in autumn, she has a whole section of preserving recipes and tips for canning and food swapping. I love the sound of the Strawberry-Honey Jam with Orange Zest. Yummy! The book was photographed by Tim and Angela Chin and has a tangible warmth to it.
Since it is still colder than a witches tit here in Vermont (‘case you’re wondering that’s negative 13 F to be precise) I tried out the Chicken Leek Shepherd’s Pie recipe on page 201. It was simple, and straight forward, and just what I needed on such a chilly evening. Jason and I battled it out for the left overs for lunch the next day. Somehow, when you are using seasonal ingredients like mashed potatoes and leeks, cream and herbs the uncomplicated recipes are the ones that really hit the spot.
To enter to win a copy of Brown Eggs and Jam Jars please leave a comment below and then use the rafflecopter widget to gain entry.
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Chicken in creamy leek sauce topped with corn and mashed potatoes for a twist on Shepherd’s Pie.
Ingredients
- 1 tablespoon salted butter
- 1 ½ cup chopped leek, white and pale green part only
- 1 tablepsoon all-purpose flour
- ¾ cup chicken stock reduced sodium chicken broth or reduced sodium chicken broth
- ¼ cup heavy cream
- 3 cups cooked, shredded chicken breast
- 1 tablespoon chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 cup frozen corn kernels, thawed
- 3 cups leftover mashed potatoes
Instructions
- Preheat oven to 350 degrees F.
- Heat butter in a 9-inch cast-iron skillet or stove-to-oven casserole over medium high heat. Add leek and cook, stirring often until softened and starting to brown, 3 to 5 minutes. Sprinkle flour over the leeks and stir to coat. Stir in stock (or broth) followed by cream and bring to a simmer. Reduce heat to medium-low to maintain a simmer and cook, stirring often until the sauce is thick, about 5 minutes.
- Stir chicken, parsley, salt and pepper into the leek mixture, and remove from the heat. Layer the corn on top of the chicken. Top with the mashed potatoes.
- Bake until the potatoes are starting to brown and heated through and the sauce is bubbling, 30 to 40 minutes. Serve hot.
Notes
0 g Added Sugar, 83 mg Cholesterol
To Make Ahead: Can be prepared through step 3 up to 2 days in advance. Store covered with aluminum foil in the refrigerator.
Nutrition
- Calories: 300
- Sugar: 3 g
- Sodium: 1 g
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 25 g
this cookbook has been on my wishlist for a long time! I can’t wait to flip through a copy, and drool over all the beautiful photographs! Chicken Leek shepherd’s pie sounds like the perfect comfort food for a cold winter’s day – thanks for the chance to win a copy of the book!
i love Aimee’s website, and have been so interested in this book. It’s definitely on my wish list!!
I can’t wait to check out her book, totally up my alley! This recipe looks incredible! Sharing.
I just started canning a couple of years ago and have much more to learn. This book sounds awesome, I mean c’mon Jam, who doesn’t love it. I still haven’t grown out of eating PB & J’s!
I love that this cookbook has a section on preserving – I actually want to start doing that more this summer/fall! So far I’ve only made jam, but I’m really interested in learning how to pickle.
I would love to win the book and to have all those delicious recipes!
Love preserving food.
My mouth is watering! Thank you for the recipe and the chance to win this cookbook … it all looks divine.
love Aimees blog and instagram, would love to have her beautiful book!
Oh the joy of Pinterest! Today I discovered your blog and through your’s Aimee’s. I can’t wait to try this Shepherd’s Pie recipe and would love to have a copy of her cookbook.
i would love to win this cookbook
This dish looks delicious! Thanks for sharing it and giving us a chance to win the cookbook.
This book looks amazing! I live west of Toronto, and I often get annoyed at seasonal cookbooks written in California or Florida, or somewhere warmer than me. They just don’t reflect my seasons, but I’m sure this one will!
I have started following Aimee recently and boy what a change it has been in my kitchen!!! For the first time, I started making my own pizza and tomato sauces and stored them in the freezer for later use, (saving money in the process), and later on, I will start making my pre-made dough. It just feels good to know that I could just pull out something from the freezer and presto, dinner will be served in minutes! Thanks for all the tips Aimee! And now this book of yours, I just have to have it, for jam making is next on the agenda.
I’ve never thought about making shepherd’s pie in a cast iron skillet – what a great idea! This book looks awesome!
oh my gawd, I also took a food photography and styling workshop by Aran Goyoaga . . in Seattle, shortly after she moved there. . and then we moved to Madison, WI. . where’s it’s -6 degrees. . 😛 I just saw this on Pinterest and it looked so good! Glad I clicked over b/c I want to win Aimee’s book! can’t wait to make this shepherds pie!
I absolutely adore sheperds pie, so this unique (and healthier!) twist sounds so crazy yummy. perfect for these cold winter nights!
Thanks for reminding me how much I love shepherds pie. I have to make this.. it’s so perfect for the cold weather here in Australia now!
super excited! I love leeks! Would be great with some white wine
Great idea. I have all the ingredients all ready to go.
This book has been on my wish list since I first heard she was coming out with it! It would be wonderful to win!:)
That book looks awesome, would love to have those recipes!
I know the cookbook will be awesome. And your recipe looks like something to put on the menu plan for this week!
I follow Aimee’s blog and would love a copy of this beautiful cookbook.
What a change to the beef shepherd’s pie.
Can’t wait to try the recipe. Definitely, can see this recipe as a keeper. Luck is on my side if I win Aimee’s cookbook.
I would love to get this book. Aimee’s approach to food is very similar to my own. Also as a canner I’m always looking for new recipes.
I love leeks so much, this is irresistible. I have included your recipe in my March Real Food Meal Plan. Thanks for sharing!
You are so kind Melissa. Thank you so much. I love leeks too. Just got one from the CSA this week. Can’t wait to make this again. Cheers!