Chicken and lentil shepherd’s pie

Summary

If you’re looking for a hearty, delicious, and healthful twist on a classic, this Chicken and lentil shepherd’s pie is your answer. This dish is a perfect combination of savory chicken, nutritious lentils, and a creamy mashed potato topping. It’s a great meal option for those on a health and fitness journey. Perfect for AH7 readers like you, aiming for a balanced and tasty meal. Dive in to discover how you can whip up this delectable dish!

Ingredients

• Chicken breasts: 2 (about 1 lb [450g])
• Green lentils: 1 cup (240ml)
• Onion: 1, finely chopped
• Carrots: 2, diced
• Celery: 2 sticks, diced
• Garlic cloves: 3, minced
• Chicken stock: 2 cups (480ml)
• Olive oil: 2 tbsp (30ml)
• Potatoes: 4 medium-sized, peeled and diced
• Butter: 2 tbsp (30ml)
• Milk: 1/4 cup (60ml)
• Salt and pepper: To taste
• Fresh rosemary: 1 tsp, chopped
• Fresh thyme: 1 tsp, chopped

Preparation & Cooking Time: About 1 hour and 15 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 450
• Protein: 35g
• Carbohydrates: 60g
• Dietary Fiber: 15g
• Sugars: 5g
• Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 75mg
• Sodium: 400mg

Cooking Instructions

1. Start by preheating your oven to 375°F (190°C).
2. In a pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Sauté until soft.
3. Add in chicken breasts, allowing them to brown slightly on each side.
4. Pour in chicken stock, then add lentils, rosemary, and thyme.
5. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 25 minutes, or until the chicken is fully cooked and the lentils are tender.
6. While the chicken and lentils are simmering, start on your mashed potatoes. In a separate pot, boil the diced potatoes until soft.
7. Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.
8. Once your chicken and lentil mixture is done, shred the chicken using two forks.
9. Pour your chicken and lentil mixture into a baking dish, ensuring it’s spread evenly.
10. Top the mixture with your mashed potatoes, spreading them in an even layer.
11. Bake the Chicken and lentil shepherd’s pie in the oven for about 20 minutes, or until the top is golden brown.

Tips

1. To ensure lentils cook evenly, rinse them thoroughly before adding them to the pot.
2. For an added touch of richness, you can mix in a bit of grated parmesan to your mashed potatoes.
3. For those wanting a bit more heat, consider adding a pinch of red pepper flakes to the chicken and lentil mixture.

Serving Suggestions

This Chicken and lentil shepherd’s pie stands strong on its own, but if you’re aiming to round out your meal:

• Serve with a side of steamed green beans or broccoli, drizzled with a touch of olive oil and a sprinkle of sea salt.

Chicken and lentil shepherd’s pie

If you’re looking for a hearty, delicious, and healthful twist on a classic, this **Chicken and lentil shepherd’s pie** is your answer. This dish is a perfect combination of savory chicken, nutritious lentils, and a creamy mashed potato topping. It’s a great meal option for those on a health and fitness journey. Perfect for AH7 readers like you, aiming for a balanced and tasty meal. Dive in to discover how you can whip up this delectable dish!

5 from 1 vote

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Total Time: 1 hour hour 15 minutes minutes

Nutritions

Nutrition Facts

Chicken and lentil shepherd's pie

Amount per Serving

Calories

450

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

4

g

25

%

Cholesterol

 

75

mg

25

%

Sodium

 

400

mg

17

%

Carbohydrates

 

60

g

20

%

Fiber

 

15

g

63

%

Sugar

 

5

g

6

%

Protein

 

35

g

70

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Chicken breasts: 2 about 1 lb [450g]
• – Green lentils: 1 cup 240ml
• – Onion: 1 finely chopped
• – Carrots: 2 diced
• – Celery: 2 sticks diced
• – Garlic cloves: 3 minced
• – Chicken stock: 2 cups 480ml
• – Olive oil: 2 tbsp 30ml
• – Potatoes: 4 medium-sized peeled and diced
• – Butter: 2 tbsp 30ml
• – Milk: 1/4 cup 60ml
• – Salt and pepper: To taste
• – Fresh rosemary: 1 tsp chopped
• – Fresh thyme: 1 tsp chopped

Instructions

• Start by preheating your oven to 375°F (190°C).
• In a pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Sauté until soft.
• Add in chicken breasts, allowing them to brown slightly on each side.
• Pour in chicken stock, then add lentils, rosemary, and thyme.
• Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 25 minutes, or until the chicken is fully cooked and the lentils are tender.
• While the chicken and lentils are simmering, start on your mashed potatoes. In a separate pot, boil the diced potatoes until soft.
• Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.
• Once your chicken and lentil mixture is done, shred the chicken using two forks.
• Pour your chicken and lentil mixture into a baking dish, ensuring it’s spread evenly.
• Top the mixture with your mashed potatoes, spreading them in an even layer.
• Bake the **Chicken and lentil shepherd’s pie** in the oven for about 20 minutes, or until the top is golden brown.

Notes

1. To ensure lentils cook evenly, rinse them thoroughly before adding them to the pot.
2. For an added touch of richness, you can mix in a bit of grated parmesan to your mashed potatoes.
3. For those wanting a bit more heat, consider adding a pinch of red pepper flakes to the chicken and lentil mixture.