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Name: Chicken and Green Bean Shepherd's Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Cuisine: not set
Ingredients: 1 pound yukon gold potatoes scrubbed and cut into 2" cubes; 4 tablespoons organic olive oil divided; 3/4 teaspoon salt divided; 1 large onion finely chopped; 12 ounces chicken tenders cut into 1/2" strips; 8 ounces green beans cut into 1" pieces; 12 ounces white mushrooms sliced; 3 cups torn spinach; 1/4 cup reduced-fat sour cream; 1/4 teaspoon black pepper

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INGREDIENTS

1 pound yukon gold potatoes ; scrubbed and cut into 2" cubes
4 tablespoons organic olive oil ; divided
3/4 teaspoon salt ; divided
1 large onion ; finely chopped
12 ounces chicken tenders ; cut into 1/2" strips
8 ounces green beans ; cut into 1" pieces
12 ounces white mushrooms ; sliced
3 cups torn spinach
1/4 cup reduced-fat sour cream
1/4 teaspoon black pepper

Servings

INSTRUCTIONS

1. Preheat the oven to 375°F.

2. Place the potatoes in a steamer basket set in a pan of boiling water over medium heat. Cover and cook for 15 minutes, or until very tender. Place in a medium bowl with 2 tablespoons of the oil and 1/4 teaspoon of the salt. Mash until smooth.

3. Meanwhile, heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Cook the onion and chicken, stirring, for 5 minutes, or until the chicken is no longer pink and the juices run clear.

4. Stir in the green beans, mushrooms, spinach, sour cream, pepper, and the remaining 1/2 teaspoon salt.

5. Cover with the mashed potatoes. Bake for 35 minutes, or until hot in the center. Turn the oven to broil and broil 4" to 6" from the heat for 3 to 5 minutes, or until the tops of the potatoes are browned.

NOTES

If you don't have an ovenproof skillet or for a special presentation, you may transfer the hot mixture to a 10" baking dish. Continue cooking as instructed. To make ahead, assemble the dish and refrigerate for up to 2 days. Increase the baking time to 45 minutes.

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Chicken and Green Bean Shepherd's Pie

1 pound yukon gold potatoes scrubbed and cut into 2" cubes
4 tablespoons organic olive oil divided
3/4 teaspoon salt divided
1 large onion finely chopped
12 ounces chicken tenders cut into 1/2" strips
8 ounces green beans cut into 1" pieces
12 ounces white mushrooms sliced
3 cups torn spinach
1/4 cup reduced-fat sour cream
1/4 teaspoon black pepper

1. Preheat the oven to 375°F.
2. Place the potatoes in a steamer basket set in a pan of boiling water over medium heat. Cover and cook for 15 minutes, or until very tender. Place in a medium bowl with 2 tablespoons of the oil and 1/4 teaspoon of the salt. Mash until smooth.
3. Meanwhile, heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Cook the onion and chicken, stirring, for 5 minutes, or until the chicken is no longer pink and the juices run clear.
4. Stir in the green beans, mushrooms, spinach, sour cream, pepper, and the remaining 1/2 teaspoon salt.
5. Cover with the mashed potatoes. Bake for 35 minutes, or until hot in the center. Turn the oven to broil and broil 4" to 6" from the heat for 3 to 5 minutes, or until the tops of the potatoes are browned.

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Nutrition

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Serving Size: 1 Serving (408g)
Recipe Makes: 4 Servings

Calories: 378
Calories from Fat: 134 (35%)

Amt Per Serving		% DV

	Total Fat 14.9g	20 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 3.1g
Cholesterol 37.8mg		12 %
Sodium 420.4mg		14 %
Potassium 1238.9mg		33 %
Total Carbohydrate 44.1g		13 %
	Dietary Fiber 7.4g	29 %
	Sugars, other 36.7g
Protein 19.8g		28 %
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: 378

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