chicken-vegetable shepherd’s pie (or what you do with ten pounds of leftover mashed potatoes)

as previously stated, google steered me very wrong when it came to estimating how many potatoes i would need to mash for thanksgiving, leaving me with copious amounts of mashed potatoes.

on the scale of boiled broccoli to chili, mashed potatoes falls somewhere in the upper half of the range of leftover foods, but there’s still only so much one can do with leftover mashed potatoes.

so when i’d pawned off all the potatoes i could onto ben, his coworkers, and our church’s resident bachelor to end all bachelors, i had to get creative.

enter – shepherd’s pie.

which, really isn’t all that creative.

but it is tasty, very tasty.

and mine is chock full of veggies.


so, in the event you let google help you with your holiday planning and you find yourself with exorbitant amounts of leftover mashed potatoes, i offer you my solution.


Chicken-Vegetable Shepherd’s Pie

(Serves at least 8 people)

you will need…

1 14.5 oz can organic cream of chicken soup

2 cups shredded cooked chicken (or turkey if you have leftovers of that too!)

1 cup of frozen peas

3 large parsnips, peeled and chopped

3.5-4 cups of kale, with tough stems and ribs removed

1 cup carrots, chopped

6 stalks of organic celery, chopped

2 cups of chicken or vegetable stock

1 tsp tumeric

2 tsp sage

1 tsp dried thyme

1 tsp dried rosemary

2 tsp fresh pressed garlic

A dash of black pepper

5-6 cups of leftover mashed potatoes (depending on how thick you want your top “crust” to be)


Preheat oven to 400 degrees.

In a large mixing bowl, combine all ingredients except potatoes and mix well.

Pour mixture into a 9×13 baking dish and then spread potatoes over top to form a “crust” of your desired thickness.

Bake uncovered at 400 degrees for 45 minutes or until the edges of the crust begin to turn golden brown.

enjoy ♥



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