Spooky Shepherd's Pie

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.

Serves: 5

Cooking Time: 5 min

Ingredients

• 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)

Instructions

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.