Shepherd's Pie

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Cozy Comfort: Chicken Shepherd’s Pie Recipe

There’s something undeniably comforting about a warm shepherd’s pie straight from the oven — golden mashed potatoes layered over a hearty, flavourful filling. Traditionally made with lamb or beef, this Chicken Shepherd’s Pie is a lighter twist on the classic, offering all the coziness without the heaviness.

Whether you're looking to use up leftover chicken or just craving a satisfying one-pan meal, this recipe is perfect for busy weeknights or make-ahead weekend meals. My version had 10 plant points in it, but you can add as many veggies or as little veggies as you would like. I just throw in all the vegetables I have on hand. It’s savoury and packed with veggies — a true comfort food favourite.

What Is Chicken Shepherd’s Pie?

Technically, a dish made with chicken would be more like a “Cottage Pie”  — but names aside, this version still captures the spirit of the traditional shepherd’s pie: a savoury meat filling topped with fluffy mashed potatoes and baked until golden.

Swapping ground or shredded chicken for red meat makes the dish a little leaner, and the chicken veggie base gives it a pot pie feel that’s super satisfying.

Ingredients 

For the Chicken Filling:

  • 2 tablespoons olive oil or butter

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 medium carrots, diced

  • 1/2 cup frozen peas (or mixed vegetables)

  • 500g ground chicken

  • 1 cup broth

  • Salt and pepper, to taste

  • 1/2 tsp dried thyme 

  • 1 tbsp garlic powder

  • 1 tbsp Worcestershire sauce 

  • 1 tin corn 

  • 2 sticks celery 

  • 1 bell pepper 

  • 1 cup mushrooms

  • 1 onion 

  • 3 cloves garlic 

  • 1 tbsp tomato paste 

  • 1 tomato chopped 

  • 1/2 cup broccoli diced very small 

  • 1 tsp black pepper 

  • 1 tbsp paprika 

  • Salt to taste 

For the Mashed Potato Topping:

  • 2 pounds potatoes (Yukon Gold or Russet), peeled and chopped

  • ¼ cup butter

  • ½ cup milk or cream

  • Salt and pepper, to taste

  • Optional: ½ cup shredded cheese (cheddar works great!)


Instructions:

1. Make the Mashed Potatoes

  1. Boil the chopped potatoes in salted water until fork-tender, about 15 minutes.

  2. Drain and return to the pot. Add butter, milk, salt, and pepper.

  3. Mash until smooth and creamy. Stir in cheese if using, and set aside.

2. Prepare the Chicken Filling

  1. In a large skillet, heat olive oil over medium heat.

  2. Add onions, tomato and, garlic.  Sauté until soft (about 5 minutes).

  3. Then add in your other veggies of choice. Add in carrots, celery, corn, peas, mushrooms, broccoli, bell peppers, etc., and cook down for another 5-10 minutes. Add in the tomato paste. 

  4. Add in the ground chicken and cook until no longer pink. 

  5. Stir in flour and cook for 1 minute to eliminate the raw flour taste.

  6. Slowly whisk in chicken broth and Worcestershire sauce stirring constantly until it thickens.

  7. Season with salt, pepper, paprika, garlic, and herbs.

  8. Simmer for a few minutes until everything is well combined and heated through.

3. Assemble and Bake

  1. Preheat your oven to 400°F (200°C).

  2. Spread the chicken filling in a baking dish. 

  3. Spoon or pipe the mashed potatoes evenly over the top.

  4. Use a fork to create ridges — these help with browning!

  5. Bake uncovered for 20 minutes, or until the top is golden and the filling is bubbly.

Optional: Broil for 2–3 minutes for an extra crispy top.


Tips/Variations:

  • Make this recipe vegetarian by replacing the chicken with green lentils. It tastes delicious!
  • You can add as many or as little vegetables to your pie as you like, I have been able to get 13 plant points into this one dish before!
  • If you make this a vegan/vegetarian dish, add extra flavour with vegetarian beef broth/chicken broth or add some chicken seasoning to the lentils.


Storage & Make-Ahead Tips

  • To Store: Refrigerate leftovers in an airtight container for up to 3 days.

  • To Freeze: Assemble and cool completely before wrapping tightly and freezing for up to 2 months. Bake from frozen at 375°F until heated through.

  • Make Ahead: You can prep both components a day ahead and assemble when ready to bake.


This Chicken Shepherd’s Pie is the kind of dish that feels like a hug in a bowl. It’s simple, budget-friendly, and full of flavour. Whether you’re feeding a family or meal-prepping for the week, this recipe is one you’ll come back to again and again.

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