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Gluten Free Chicken Shepherd's Pie

Gluten Free Chicken Shepherd's Pie

Combining unconventional ingredients like rotisserie chicken, bacon, and Marsala wine, Gluten Free Chicken Shepherd's Pie is puts a twist on an old classic!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine British

Ingredients
  

Stew

  • 6 strips bacon
  • 2 cups chopped baby carrots
  • 1 large yellow onion diced
  • 1 cup Marsala wine
  • 2 cups gluten free chicken broth such as Swanson
  • ½ cup heavy cream
  • 2-3 cups rotisserie chicken white meat only
  • 2 teaspoons chicken base or 1 bouillon cube
  • 2 teaspoons chopped fresh thyme
  • 1 cup frozen peas thawed
  • 2 teaspoons kosher salt
  • 2 teaspoons cracked black pepper
  • 3 tablespoons unsalted butter room temperature
  • 2 tablespoons King Arthur Flour Gluten-Free Measure for Measure Flour

Sour Cream Mashed Potatoes

  • 3 lbs Yukon gold potatoes
  • ¼ cup half and half
  • 6 tablespoons unsalted butter room temperature and cut into 6 pieces
  • 4 ounces sour cream
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper

Instructions
 

For the Sour Cream Mashed Potatoes

  • Peel the potatoes and cut them into quarters. Place the potatoes in a large pot filled with cold, salted water. Boil potatoes over medium-high heat until fork tender, about 15 minutes. Drain potatoes and pour into the bowl of an electric mixer fitted with the paddle attachment.
  • Mix the potatoes on low speed for 1 minute just to break them up.
  • With the mixture still on low, add the half and half and the butter one tablespoon at a time until just combined.
  • Add the sour cream, salt and pepper and mix until well combined and smooth, scrapping down the bowl as needed. Adjust seasonings and add more salt and pepper, if needed.
  • Set potatoes aside. It's ok if they cool off while you make the stew.

For the Stew

  • In a large pot or Dutch oven cook the bacon over medium-high heat until crispy. Remove bacon from the pot and drain on a paper towel lined plate, set aside to cool. Wipe or pour out all but 1 tablespoon of the bacon fat. 
  • Lower the heat to medium and add the carrots and onions to the pot. Season with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Stir often, and cook until carrots begin to soften and onions start to brown, about 5-7 minutes.
  • Add the Marsala wine to the pot and increase heat to high. Simmer for 8-10 minutes, or until wine reduces by half.
  • Add the chicken stock to the Marsala and carrot-onion mixture in the pot and simmer for about 2-3 minutes.
  • Add the heavy cream, rotisserie chicken, bullion or chicken base, fresh thyme, peas, kosher salt, and black pepper. Stir until well combined and reduce heat to medium-low and simmer for about 5 minutes.
  • In a small bowl, combine softened butter and flour into a paste. Spoon ¼ of the sauce into the butter-flour paste and stir until combined. Add mixture to the pot and stir continuously until well combined. Simmer for 2-3 minutes, or until mixture begins to thicken and coats the back of a wooden spoon. Season to taste with salt and pepper.
  • Preheat broiler to 450 degrees or on high.
  • Spray a large casserole dish with nonstick cooking spray. Pour the stew mixture into prepared casserole dish. Using a rubber spatula, scoop ½ cup of mashed potatoes onto the stew mixture. Repeat until top of stew is completely covered by the mashed potatoes.
  • OPTIONAL: Using a fork, draw it across the mashed potatoes making a pattern to create ridges. Repeat until pattern covers the entire top of the potatoes.
  • Place casserole dish under the broiler for 3-5 minutes, or until potatoes begin to brown. Allow the casserole to cool for a minute or two before serving.