Chicken "Shepherd's" Pie

This is the time of year when I crave winter comfort food. After the holidays feasts have passed and you've gotten over the guilt associated with New Year's weight loss plans, it's time to make those one-pot comfort dishes that cool weather seem to make just that much better. Even here in Phoenix when the February temperatures remind one more of spring than winter, this type of dish is just right.

Traditionally, shepherd's pies are made with lamb (hence, the name). Where we live, lamb can be difficult to find, but we always seem to have leftover roast chicken that is perfect for this dish. The pie is filled with winter vegetables and fragrant with herbs, complementing the chicken beautifully. The mashed potato topping is lightly browned with the juices of the filling bubbling up the edges of the dish. Plan on making this pie on a Sunday when you've got a bit more time to spend in the kitchen. If you are lucky enough to have both leftover roast chicken AND mashed potatoes in the house, this recipe easily becomes Monday night fare. Here is the recipe:

Chicken "Shepherd's" Pie

6 medium Yukon Gold or Russett potatoes, peeled and cut into 1-inch chunks
2 T butter
2 T olive oil
1 medium onion, chopped
1 clove garlic, peeled and sliced
1 large carrot, peeled and chopped
1 celery rib, chopped
1 leek (white and pale green parts only), rinsed well and chopped
1/3 c dry white wine
2 cups leftover roast chicken, chopped
1 T all-purpose flour
3/4 c chicken broth
2 t chopped thyme leaves (or 1 t dried)
2 t chopped rosemary leaves (or 1 t dried)
1 pinch grated nutmeg
Coarse salt and freshly ground pepper to taste
Sprig of rosemary for garnish (optional)

In a large pot of water, boil the potatoes until tender, about 15 minutes. Reserve about 1/2 cup of the potato boiling water. Drain the potatoes, mash with a potato masher and add 1 T butter, reserved water and salt and pepper to taste. Set aside.

Preheat the oven to 400 F. Grease a medium-sized baking dish (Corning-type is perfect) or 8 x 8 inch baking dish and set aside.

In a large skillet, heat the olive oil and saute the vegetables over medium heat for about 10 minutes, until tender. Pour in the white wine and cook for 2 to 3 minutes until the wine is reduced. Add the chicken and 1 T of flour. Cook for 2 minutes, stirring well.

To the chicken and vegetables, add the chicken broth, herbs, nutmeg and salt and pepper to taste. Cook on low for 5 to 6 minutes, until slightly thickened. Pour the mixture into the baking dish.

Top the chicken and vegetable mixture with the mashed potatoes, and use a spatula to spread it around and cover the dish. Use the tines of a fork to decoratively "rake" the surface of the potatoes, and garnish the dish with a sprig of rosemary. Dot the top of the potatoes with small pieces of the remaining tablespoon of butter. Bake for 30 to 35 minutes until the potatoes are lighly browned. Cool slighly before serving.

Serves 4

Wine pairing: This is a hearty winter dish with strong-flavored herbs, perfect with a French Cotes du Rhone or a Spanish red. We drank the 2005 Finca Luzon Jumilla from Spain, which is a blend of 65% Mourvedre and 35% Syrah. It has flavors of blackberry and earth that really work with the rosemary and thyme in this dish.