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One Pan Shepherd's Pie https://www.metro.ca/userfiles/image/recipes/pate-chinois-un-plat-11540.jpg PT07M PT20M PT27M
Preheat broiler.Make 4 cups (1L) of broth by adding 3 cups (750 mL) of water to 1 cup (125 mL) of Campbell’s Concentrated Chicken Broth or add less water for greater flavour.Cook potatoes in saucepan of boiling water for 15 minutes, or until tender. Drain and mash with 2/3 cup (160 mL) of the broth, green parts of onions and salt. Keep warm.While the potatoes boil, cook chicken in ovenproof skillet over high heat, breaking up with spoon until no longer pink, about 6 minutes.Add butter, mushrooms, light parts of onions, minced garlic, Worcestershire sauce and poultry seasoning to pan; cook, stirring for 5 minutes or until tender. Sprinkle in flour; cook 1 min.Gradually stir remaining broth into pan; stir in peas and carrots. Bring to boil; reduce heat to medium and cook, stirring often, for 5 minutes or until thickened.Spoon potatoes over chicken mixture; sprinkle with cheese. Broil until cheese is melted, about 4 minutes.
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2 lbs (908 g) crubbed yukon gold potatoes, cut 1 inch (2,5 cm) cubes 1 cup (125 ml) campbell's chicken broth 3 cups (750 ml) water 3 green onion finely chopped (light and dard green parts, divided) 1/2 teaspoon (2,5 ml) salt 1 1/2 lbs (681 g) lean ground chicken 2 tablespoons (30 ml) Selection unsalted butter 3 cups (750 ml) sliced mushrooms 4 cloves garlic 1 1/2 teaspoons (7,5 ml) Selection Worcestershire sauce 1/2 teaspoon (2,5 ml) poultry seasoning 1/2 cup (125 ml) Selection all purpose flour 2 cups (500 ml) Selection frozen peas and carrots 1/2 cup (125 ml) shredded Selection cheddar cheese
One Pan Shepherd's Pie

One Pan Shepherd's Pie

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6
Main course
0:07
Preparation
0:20
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lbs
    (908 g)
    crubbed yukon gold potatoes, cut 1 inch (2,5 cm) cubes
  • 1 cup
    (125 ml)
    campbell's chicken broth
  • 3 cups
    (750 ml)
    water
  • 3
    green onion finely chopped (light and dard green parts, divided)
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1 1/2 lbs
    (681 g)
    lean ground chicken
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  • 2 tablespoons
    (30 ml)
    Selection unsalted butter
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    250 g, SALTED


  • 3 cups
    (750 ml)
    sliced mushrooms
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  • 4
    cloves garlic
  • 1 1/2 teaspoons
    (7,5 ml)
    Selection Worcestershire sauce
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    SELECTED SIZES SELECTED VARIETIES


  • 1/2 teaspoon
    (2,5 ml)
    poultry seasoning
  • 1/2 cup
    (125 ml)
    Selection all purpose flour
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  • 2 cups
    (500 ml)
    Selection frozen peas and carrots
  • 1/2 cup
    (125 ml)
    shredded Selection cheddar cheese
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Imprimer ma sélection

Preparation

Preheat broiler.

Make 4 cups (1L) of broth by adding 3 cups (750 mL) of water to 1 cup (125 mL) of Campbell’s Concentrated Chicken Broth or add less water for greater flavour.

Cook potatoes in saucepan of boiling water for 15 minutes, or until tender. Drain and mash with 2/3 cup (160 mL) of the broth, green parts of onions and salt. Keep warm.

While the potatoes boil, cook chicken in ovenproof skillet over high heat, breaking up with spoon until no longer pink, about 6 minutes.

Add butter, mushrooms, light parts of onions, minced garlic, Worcestershire sauce and poultry seasoning to pan; cook, stirring for 5 minutes or until tender. Sprinkle in flour; cook 1 min.

Gradually stir remaining broth into pan; stir in peas and carrots. Bring to boil; reduce heat to medium and cook, stirring often, for 5 minutes or until thickened.

Spoon potatoes over chicken mixture; sprinkle with cheese. Broil until cheese is melted, about 4 minutes.

Source : Campbell

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