Chicken Kale Shepard's Pie

By Yasmin H – North Vancouver, BC
Chicken Kale Shepard's Pie
  • Prep Time: 25
  • Total Time: 55
  • Servings: 4-6

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About this Recipe

This tasty recipe is made with extra lean ground chicken, rather than the usual beef. Adding kale to this comfort food adds more nutritional value and flavour.


1 lb Maple Leaf Prime Naturally extra lean ground chicken
2 Yukon Gold potatoes, peeled and chopped in large chunks
2 tbsp butter
1 tsp salt
.5 onion, peeled and finely chopped
2 tbsp butter
1 cup low salt chicken broth
2 tbsp flour
.3 cup frozen green peas
2 carrots, peeled and chopped
1 bunch fresh kale finely minced
.5 tsp pepper
1 tbsp Worcestershire sauce
.5 tsp salt
1 tbsp fresh parsley minced
2 tsp ground Papkika


Spray a medium oven proof casserole dish with non stick spray.

In a medium pot, add potatoes and cover with water, add 1 tsp salt. Bring to boil and cook until tender. Strain, mash with 2 tbsp butter and set aside.

Preheat oven to 375 degrees F

In a large skillet, add 2 Tbsp butter and onions, cook until soft on low to medium heat. Add flour and Chicken Broth. While Stirring, cook until it starts to thicken, about 5 minutes. Add chicken, carrots, kale, salt, pepper and Worcestershire sauce. Cook until chicken is cooked through and no longer pink. About 10 minutes. Now add the peas and cook another 2 minutes.

Ladle the stew into the greased casserole dish, top with the mash potatoes. Run a fork all around the potatoes for the design and sprinkle with parsley and paprika.

Bake for 30 minutes or until bubbly and golden brown on top.

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