Adapted from Rachel Ray version of this recipe.

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Name: Chicken and Broccolini Shepherds Pie
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 3
Cuisine: American
Ingredients: 12 oz Checken breast poached and cut into pieces; 2 each potatoes; 1 tsp Salt; 1/8 cup egg beater; 2 Tbs butter; 1/4 Cup Milk; 1/4 cup Permigian-Reggiano; 1 each bundle Broccolini trimmed, cut into 2 inch pieces; 2 Tbsp butter; 3 each shallots (or onion) chopped; 1 tbsp thyme chopped; 1 1/2 tsp flour; 1/2 quart Chicken Stock; 1/6 cup cream; 1 tsp Dijon mustard; 1 tablespoon garlic paste

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INGREDIENTS

12 oz Checken breast ; poached and cut into pieces
2 each potatoes
1 tsp Salt
1/8 cup egg beater
2 Tbs butter
1/4 Cup Milk
1/4 cup Permigian-Reggiano
1 each bundle Broccolini ; trimmed, cut into 2 inch pieces
2 Tbsp butter
3 each shallots (or onion) ; chopped
1 tbsp thyme ; chopped
1 1/2 tsp flour
1/2 quart Chicken Stock
1/6 cup cream
1 tsp Dijon mustard
1 tablespoon garlic paste

Servings

INSTRUCTIONS

Preheat oven to 400 F.

Poach chicken breast pieces, cool and cut into 1 inch square pieces.

Cook brocolini in boiling water for 5-6 min. Cold shock and drain.

Peel potatoes, cut into pieces and cook in boiling water for for about 15 min. Drain. Add some of the starchy cooking water to the egg beater to temper it and then add it to the potatoes. Mash potatoes with egg beaters, garlic, butter, milk and cheese. Season to taste with salt and pepper.

Add butter to a skillet and melt it. Ad shallots, thyme, salt and pepper and cook until tender, 12-15 minutes, stirring occasionally. Sprinkle in flour and stir 1 min. Whisk in stock and cook to thicken. Stir in cream and heat through. Add Dijon and remove from heat. Combine sauce with broccolini and add chicken meat. Transfer to a baking dish.

If not serving right away, let cool and then refrigerate. Bring to room temp before baking. Top with potatoes.

Place potatoes in a pastry bag or large plastic bag. Cut and corner from the bad and pipe potatoes across the top of the casserole. Bake at 400F until golden, approximately 45 min.

NOTES

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Chicken and Broccolini Shepherds Pie

12 oz Checken breast poached and cut into pieces
2 each potatoes
1 tsp Salt
1/8 cup egg beater
2 Tbs butter
1/4 Cup Milk
1/4 cup Permigian-Reggiano
1 each bundle Broccolini trimmed, cut into 2 inch pieces
2 Tbsp butter
3 each shallots (or onion) chopped
1 tbsp thyme chopped
1 1/2 tsp flour
1/2 quart Chicken Stock
1/6 cup cream
1 tsp Dijon mustard
1 tablespoon garlic paste

Preheat oven to 400 F.

Poach chicken breast pieces, cool and cut into 1 inch square pieces.

Cook brocolini in boiling water for 5-6 min.  Cold shock and drain.

Peel potatoes, cut into pieces and cook in boiling water for for about 15 min. Drain.   Add some of the starchy cooking water to the egg beater to temper it and then add it to the potatoes.  Mash potatoes with egg beaters, garlic, butter, milk and cheese.  Season to taste with salt and pepper.

Add butter to a skillet and melt it.  Ad shallots, thyme, salt and pepper and cook until tender, 12-15 minutes, stirring occasionally.  Sprinkle in flour and stir 1 min.  Whisk in stock and cook to thicken.  Stir in cream and heat through.  Add Dijon and remove from heat.  Combine sauce with broccolini and add chicken meat.  Transfer to a baking dish.

If not serving right away, let cool and then refrigerate.  Bring to room temp before baking. Top with potatoes.
Place potatoes in a pastry bag or large plastic bag.  Cut and corner from the bad and pipe potatoes across the top of the casserole.  Bake at 400F until golden, approximately 45 min.

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Nutrition

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Serving Size: 1 Serving (634g)
Recipe Makes: 3 Servings

Calories: 410
Calories from Fat: 204 (50%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 12.8g	64 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 1.5g
Cholesterol 61.1mg		19 %
Sodium 608mg		21 %
Potassium 999.4mg		26 %
Total Carbohydrate 40.3g		12 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 36.9g
Protein 12.4g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 410

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