This shepherd pie can be made with chicken, turkey or lamb, it is very easy to make. The recipe can also be vegetarian by adding mushrooms instead of meat. I like to make individual serving. If making individual pies, it is easy to store and freeze.
3 cups left over chicken, turkey or lamb chop in cubes
tablespoon extra virgin olive oil use more if needed
1 cup chopped or dice carrots
1/2 cup frozen peas
1 whole onion diced
2 cloves garlic
1/3 cup chop parsley
sea salt & pepper to your liking
2 cups of mashed potatoes
grated cheese for topping (I used parmigiano reggiano)
Optional : 1 cup Mushrooms, 1/2 cup diced celery
Directions: Bake 375 30-40 minutes
In a large bowl mix chop meat, dice carrots, peas, mince garlic, chopped parsley and diced onion, adding 1-2 tablespoon of olive oil. Season with sea salt and pepper to your liking.
Use a pie pan or individual serving container that are oven proof. Spoon mix ingredients into pie pan or individual containers, topping it with mashed potatoes. Make sure you spoon the mashed potatoes to the edge sealing the pan or container to keep juices from spilling out.
After smoothing potatoes around the top using a spoon, sprinkle cheese on top and bake in the oven for 30-40 minutes or until done.