shepherd’s pot pie with chicken Recipe

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Ingredients

Potato topping
1 1/4-1 1/2 pounds russet potatoes, peeled and cut into cubes
1/4-1/3 cup lowfat milk or unsweetened/unflavored soy milk, warm
3 tablespoons unsalted butter
1 egg yolk
salt and pepper to taste
Filling
2-3 tablespoons olive oil
1 cup sliced leeks
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup corn-thawed if frozen
1/2 cup mushrooms, quartered
1-2 cloves garlic
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon smoked paprika
2 tablespoons all purpose flour
2 cups broth-vegetable or other low fat broth
1 cup cooked poultry or meat cut into cubes, omit if this is vegetarian and just add extra veggies
1/2 cup broccoli florets
1/2 cup cauliflower florets

View Full Recipe at Down Home Desserts

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