So, after making 5 pounds of mashed potatoes this weekend I was faced with a decision…

A. Eat the remaining 3-4ish pounds of potatoes at every meal until they are used up. (Definite possibility)

B. Freeze some. (I was a bit worried about consistency after re-heating)

C. Conjure up a recipe that use the  yummy yukon’s to their highest potential (winner!)

I set out to make a Shepard’s pie that probably should have been named kitchen sink pie I used this as a “use up” meal.

Fortunatly, I had a lot of odds and ends that turned out quite well together with a blanket of mashed taters on top!

Healthified Shepard’s Pie

(It’s healthified because I used shredded chicken rather than the normal ground beef, though if you were using a ground turkey or chicken it could probably be equally as healthy, plus its just chicken and veggies!)


  • Shredded Chicken (2+ cups – a normal shepard’s pie recipe calls for about a pound of meat)
  • Chicken Stock
  • Veggies of your choice I used Carrots, Corn, Green beans and tomatoes
  • Mashed Potatoes (I didn’t measure, but I’d say 3ish cups
  • Parmesan Cheese (optional)
  • Parsley
  • Paprika

1. Put shredded chicken in a saute pan over medium heat, pour about a half cup of chicken stock in with it (Just enough to keep it moist while your heating it through)

2. Cut up carrots into small bite size slices and put in saute pan, use chicken stock to let them soften, once their soft toss a few tablespoons of parsley in the pan. Love the carrot+parsley combo!

3. Once the carrots are soft put in your desired amount of corn (mine was frozen) and let it warm up for a minute or so

4. Add green beans and tomatoes (these were a leftover side item from a previous dinner about half a can of each were used)

5. Get out a deep casserole dish, so you can maximize the potato content 😉 and put the chicken mixture evenly in the dish

6. Pour the veggie mixture over the chicken

7. Last but not least, layer potatoes (if your not making them fresh, nuke ’em for a minute or two since everything else in the dish is warm)

(make sure the potatoes are not in a smooth layer so the peaks can get extra brown and delicious!)

8. I sprinkled some paprika and parmesan cheese on top

Bake @ 400 for 30 minutes