Shepherd’s Pie is one of our favorite family dinners, so we thought we would experiment with something a little different. Chicken! Add to this recipe as you like with peas and carrots, a different type of cheese, throw some bacon in the mashed potatoes or even add some spices that will give you the flavor you want. It has a bit of a southwest-y taste to it, that’s balanced nicely with a great, creamy sauce. Let us know if you make this – we’d love to hear what you think!
About 5-6 cups mashed potatoes
3 cups Mild Cheddar Cheese (shredded)
About 5 cups chicken (season to taste, cooked and shredded)
1 can Ro-Tel
1 cup corn (canned or frozen)
1 cup black beans
1 cup mayonnaise
1 cup sour cream
2 tablespoons lemon juice
Cook and shred chicken. Pre-make mashed potatoes. In a small bowl, mix mayonnaise, sour cream and lemon juice. Set aside. In a large bowl, mix Ro-Tel, chicken, beans and corn. Pour mayonnaise mixture over all of it and blend lightly. Pour combined mixture into a 13″x9″ baking pan. Layer mashed potatoes on top, and sprinkle with cheese. Bake uncovered for 30-45 minutes, or until cheese begins to turn bright gold in color. Add some heat by mixing in some hot sauce or peppers to the recipe!