How do I store leftovers?

Leftover shepherd's pie can be stored it in an airtight container in the refrigerator for up to 5 days.

Can Shepherd's Pie Be Made Ahead of Time?

Of course - Shepherd's Pie is a wonderful make ahead meal! To make ahead, prepare through step 3. Cover with foil and place in the refrigerator for up to 2 days. When ready to serve, continue with the last two remaining steps on the recipe card, keeping in mind that the dish may need any extra 10 to 15 minutes to warm all the way through in step 5.

What Is The Difference Between Shepherd's Pie, Cottage Pie, and Cumberland Pie?

Shepherd's pie is a traditional savory British dish that is made with ground or "minced" or diced lamb, whereas Cottage Pie has a minced beef filling. Both pies include a mixture of sweet vegetables, gravy, and are topped with a thick layer of mashed potatoes and baked off until golden brown. Cumberland Pie on the other hand is a variation of the above. While the base of a Cumberland Pie is the same as a Shepherd's or Cottage, it is finished off a little differently. Prior to baking, the mashed potatoes are topped with breadcrumbs for an added crunchy texture.

The Best Chicken Shepherd's Pie

Description

This homemade Chicken Shepherd’s Pie is perfect for cold weather, hearty, and packed with wholesome ingredients like left-over chicken, rotisserie chicken, or left-over turkey in a creamy leek sauce that is topped with sweet corn and creamy mashed potatoes for a healthy twist on traditional classic.

Ingredients

Units Scale

1 tablespoon salted butter
1 1/2 cup chopped leek, white and pale green part only
1 tablespoon all-purpose flour
3/4 cup chicken stock or reduced sodium chicken broth
1/4 cup heavy cream
3 cups cooked, shredded cooked chicken, turkey, or rotisserie chicken
1 cup frozen corn kernels, thawed
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups leftover mashed potatoes

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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, corn, 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

To Make Ahead: Can be prepared through step 3 up to 2 days in advance. Store covered with aluminum foil in the refrigerator.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stove Top/Oven
Cuisine: American

Nutrition

Serving Size: 1/6th casserole
Calories: 300
Sugar: 3 g
Sodium: 1 g
Fat: 11 g
Saturated Fat: 1 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 25 g