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Spooky Shepherd's Pie

(2 Votes)
SERVES
5
COOK TIME
5 Min
READY IN
5 Min

In our shortcut for classic Shepherd's Pie, instead of beef, we use cubed cooked chicken. Everything cooks up quickly in a skillet, which makes our Spooky Shepherd's Pie topped with ghostly dollops of mashed potatoes a perfect year-round main dish.

What You'll Need:
  • 2 cups cubed cooked chicken (see Tips)
  • 1 (16-ounce) package frozen mixed vegetables, thawed and drained with 12 peas reserved
  • 1 (10-3/4-ounce) can condensed cream of chicken soup
  • 1/2 cup milk
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 4 cups hot mashed potatoes (instant or leftover)
What To Do:
  1. In a large skillet, over high heat, combine all ingredients except potatoes and reserved peas; mix well.
     
  2. Cook 5 to 8 minutes, or until heated through, stirring frequently. Remove from heat and top with 6 dollops of potatoes to form ghost shapes (see photo).
     
  3. Place 2 peas in each dollop of potatoes to form eyes on the ghosts (see photo). Serve immediately.
     
Tips
  • Use leftover chicken here or turn to the deli case for thick-cut turkey breast.
     
  • We recommend a crunchy salad to accompany this shepherd's pie.

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