Chicken Shepherd’s Pie

Serves 4

1 tsp vegetable oil
1 onion, chopped
1 clove garlic, chopped
1 lb ground chicken
1 tbsp all-purpose flour
1 cup chicken stock
2 cups frozen mixed vegetables
1 tbsp ketchup
1 tbsp Worcestershire sauce
½ tsp dried sage
½ tsp dried thyme
Salt and pepper
4 oz light cream cheese, softened
1 egg
4 cups mashed potatoes

1. In a 10 inch ovenproof skillet, heat oil over medium heat. Add onion and garlic; cook for 3 minutes or until soft. Add chicken; cook, breaking up with the back of a spoon, for 5 – 7 minutes or until no longer pink. Sprinkle with flour; cook, stirring, for 1 minute. Gradually stir in stock; raise heat and cook, stirring, until thickened.

2. Stir in vegetables, ketchup, Worcestershire sauce, sage and thyme; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Season with salt and pepper to taste.

3. Meanwhile, beat cheese and egg into potatoes. Season with salt and pepper to taste. Place pan (covering handle if not oven proof) in the bottom third of the oven and broil for 7-8 minutes or until potatoes are heated through and golden brown.

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