This Ground Chicken Skillet Shepherd’s Pie is cozy, satisfying comfort food made weeknight‑easy. Lean ground chicken simmers with tender veggies in a savory, herby sauce, then gets topped with creamy mashed potatoes and a sprinkle of cheddar. Everything cooks in one skillet for minimal cleanup and maximum flavor.
Ingredients
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups mashed potatoes (store‑bought or homemade)
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large oven‑safe skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes, until the onion is softened and translucent.
- Add the ground chicken to the skillet, breaking it apart with a spatula. Cook for 5–7 minutes, or until the chicken is no longer pink and lightly browned.
- Stir in the diced carrots, frozen peas, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook for 4–5 minutes, stirring often, until the carrots start to soften and everything is well combined.
- Taste and adjust seasoning with additional salt, pepper, or Worcestershire sauce if needed.
- Spread the mashed potatoes evenly over the chicken and vegetable mixture in the skillet, sealing the edges to keep the filling from bubbling over. Fluff the top with a fork for more browned edges, if desired.
- Sprinkle shredded cheddar cheese evenly over the potatoes, if using.
- Cover the skillet and cook on low heat for about 10 minutes, until the filling is bubbling and heated through and the cheese is melted.
- For a golden top, transfer the uncovered skillet to the oven and broil for 2–3 minutes, watching closely so the potatoes and cheese don’t burn.
- Remove from heat and let the shepherd’s pie rest for 5 minutes to set slightly. Garnish with fresh parsley and serve warm straight from the skillet.
Variation
- Swap the protein: Use ground turkey, lean ground beef, or plant‑based crumbles instead of ground chicken.
- Make it extra veggie‑packed: Add mushrooms, corn, or diced bell pepper with the carrots for more texture and flavor.
- Cheesy mashed potato topping: Stir some shredded cheddar or Parmesan directly into the mashed potatoes before spreading them over the filling for an ultra‑creamy, cheesy crust.
Cooking Notes
- Ground chicken can stick easily, so keep the heat at medium and add a splash more oil if the pan looks dry.
- Cut the carrots fairly small so they soften in time; if they’re thicker, cover the skillet for a few minutes after adding the vegetables.
- If you don’t want to broil, simply cook covered a few extra minutes; the top won’t brown as much but will still be delicious.
Serving Suggestions
- Serve with a crisp green salad or simple steamed green beans to balance the richness.
- Add a slice of crusty bread to soak up any extra sauce from the skillet.
- For a cozy plate, top each serving with an extra drizzle of olive oil or a small pat of butter and a grind of black pepper.
Tips
- Pre‑prep the components: Make the mashed potatoes a day ahead and store in the fridge to cut down on dinnertime prep.
- Don’t skip resting time; a brief 5‑minute rest helps the layers set so each scoop holds together better.
- If your skillet isn’t oven‑safe, transfer the filling to a baking dish before topping with potatoes and broiling.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 24 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I make this shepherd’s pie ahead of time?
Yes. Assemble the skillet shepherd’s pie, let it cool, then cover and refrigerate for up to 24 hours. Reheat covered in a 350°F (175°C) oven until hot and bubbly, then broil briefly if you want a browned top. - Can I freeze this recipe?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until piping hot in the center. - How can I make this gluten‑free?
Most ingredients are naturally gluten‑free, but be sure your Worcestershire sauce and any store‑bought mashed potatoes are certified gluten‑free. - What if I don’t have mashed potatoes ready?
Boil peeled potatoes until tender, then mash with butter, milk, salt, and pepper. In a pinch, instant mashed potatoes also work for this recipe.
Conclusion
This Ground Chicken Skillet Shepherd’s Pie brings all the cozy flavors of a classic shepherd’s pie into a quicker, lighter one‑pan dinner. With a savory chicken and veggie base tucked under creamy mashed potatoes, it’s hearty yet weeknight‑friendly. Serve it straight from the skillet for a warm, comforting meal that everyone will happily dig into.
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Ground Chicken Skillet Shepherd’s Pie
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Chicken, High‑Protein
Description
This Ground Chicken Skillet Shepherd’s Pie is cozy, satisfying comfort food made weeknight‑easy. Lean ground chicken simmers with tender veggies in a savory, herby sauce, then gets topped with creamy mashed potatoes and a sprinkle of cheddar. Everything cooks in one skillet for minimal cleanup and maximum flavor.
Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups mashed potatoes (store‑bought or homemade)
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large oven‑safe skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 2–3 minutes, until the onion is softened and translucent.
- Add the ground chicken to the skillet, breaking it apart with a spatula. Cook for 5–7 minutes, or until the chicken is no longer pink and lightly browned.
- Stir in the diced carrots, frozen peas, tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook for 4–5 minutes, stirring often, until the carrots start to soften and everything is well combined.
- Taste and adjust seasoning with additional salt, pepper, or Worcestershire sauce if needed.
- Spread the mashed potatoes evenly over the chicken and vegetable mixture in the skillet, sealing the edges to keep the filling from bubbling over. Fluff the top with a fork for more browned edges, if desired.
- Sprinkle shredded cheddar cheese evenly over the potatoes, if using.
- Cover the skillet and cook on low heat for about 10 minutes, until the filling is bubbling and heated through and the cheese is melted.
- For a golden top, transfer the uncovered skillet to the oven and broil for 2–3 minutes, watching closely so the potatoes and cheese don’t burn.
- Remove from heat and let the shepherd’s pie rest for 5 minutes to set slightly. Garnish with fresh parsley and serve warm straight from the skillet.
Notes
- Use leftover mashed potatoes to make this recipe even faster.
- If your mashed potatoes are very thick, loosen them with a splash of milk so they’re easier to spread.
- For a saucier filling, add 1/4–1/3 cup chicken broth with the vegetables and let it simmer down slightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Broil Finish
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal (approximate)
- Sugar: 4 g (approximate)
- Sodium: 520 mg (approximate, varies with salt and Worcestershire)
- Fat: 15 g (approximate)
- Saturated Fat: 4 g (approximate)
- Unsaturated Fat: 10 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 30 g (approximate)
- Fiber: 4 g (approximate)
- Protein: 24 g (approximate)
- Cholesterol: 90 mg (approximate)
Keywords: ground chicken shepherd’s pie, skillet shepherd’s pie, easy chicken casserole, one‑pan dinner, comfort food