Chicken and Gravy Shepherd’s Pie

This is a no-nonsense recipe that I threw together using leftover chicken and gravy that my wife brought home from a social function. Consistently excellent; we usually have it over potatoes, noodles or on biscuits, but I wanted to experiment with something a little more special. You can purchase the chicken and gravy pre-made in many supermarkets, or use turkey or beef with fantastic results.

Slogging through this dreary Wisconsin winter, where every day is grey, and you rarely see the sun but once in three flippin’ weeks can really drag a person down. This is one of those recipes that can help alleviate cabin fever. 

If you need to make a larger portion, just scale up the ingredients, but remember that your cooking time may need adjustment to compensate for the larger volume in a 12” skillet. Use extreme care when removing the skillet from the broiler rack — it is blistering hot. Enjoy!

INGREDIENTS:

3 cups prepared chicken and gravy, warmed 1.5 cups assorted vegetables, your choice: peas, carrots, green beans 1 cup shredded Colby cheese 1 family-size bag Idahoan® buttery homestyle instant mashed potatoes (8 oz.) 1 tbs. salted butter for the potatoes 1/2 tsp. garlic powder for the potatoes 3 tbs. butter, cubed in 1/2” pieces 2 tbs. fresh-chopped chives Salt and fresh-ground black pepper to taste

PREPARATION:

Preheat your oven to 400° F.

Prepare the instant potatoes according to package directions. Mix well and add 1 tbs. butter and 1/2 tsp. garlic powder. Ensure the butter has melted and is evenly incorporated.

Gently warm the chicken and gravy. Prepare the vegetables and ensure the carrots are chopped in small pieces. They should be cooked through and tender. Mix together with the chicken and gravy. Taste and add salt and pepper if needed.

Place the chicken and gravy mixture into a #5 cast-iron skillet and level with a spoon. Evenly add 1 cup of shredded Colby cheese over the top. Add 2 cups of the instant potatoes to the top and evenly spread out using a spatula. (You can save the rest of the potatoes for another use.)

Evenly place the cubed butter on top of the potatoes. Place the skillet in the oven on the center rack and bake for twenty minutes until piping hot and bubbling. Next, turn the oven off and switch your broiler on high. Reposition the rack about six inches under the broiler and center the skillet on the rack.

Watching closely, broil for two minutes and then turn the skillet 90 degrees. Broil for an additional two minutes, then rotate again for two minutes (6 minutes total.) Ensure the potatoes are lightly browned as referenced in the photo; your results may vary, so take notes.

CAREFULLY remove the skillet and allow to cool for five minutes. Add the chopped chives and serve with bread and butter.

Serves 2