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This Shepherd's pie is an adaptation from a recipe our mother had years ago. I've always loved it and have made it many times, but did not know until recent years that it was a type of Shepherd's pie. We didn't eat many casseroles, but the original version was one that extended the food we had and served nicely as comfort food. Even with changes I've made, it is still a nice way to extend what you have in the pantry and perfect winter or anytime comfort food and works well for potluck.
2 Cups Cut up cooked Chicken
1/2 Cup Chicken broth (unseasoned)
2 Cups frozen peas and carrots or vegetables of choice
6 medium potatoes, cooked and mashed
1 tsp. Garlic Salt
Pinch salt and pepper or favorite seasoning to taste
Boil and mash the potatoes, adding enough broth to make them creamy; season with the garlic salt, salt and pepper to taste. Spread a layer of the mashed potatoes in the bottom of a butter greased 8 X 8 baking dish. Mix cooked chicken, remaining broth and 1 cup of the frozen vegetables. Layer on top of the mashed potatoes. Add another layer of mashed potatoes, then the remaining vegetables and a final layer of mashed potatoes. Dollop the final layer with butter. Set in preheated oven at 350 degrees until bubbling and the potatoes begin to brown on top. If the casserole is bubbling but not browning, just broil a couple minutes to brown the top. Serve with a salad, fruit, and homemade bread for a complete meal in one easy dish.
NOTE: When you drain the cooked potatoes, reserve the potato water. Use it in your home baked bread. You can also cook the peels in the potato water, cool and give to the chickens. They'll love them. When I cook potatoes in water, I reserve a cup to put into my sourdough to liven it up.
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