Sweet potato and chicken shepherd’s pie


Shepherd's pie is the ultimate comfort food. The ultimate meat and potatoes dish – it's heavy and rich and delicious – but not the most waist friendly or summer-friendly food. So here is a lighter version with a mixture of potatoes and sweet potatoes and a tasty chicken base as opposed to the heavier meat version.

It's also a simple dish to make, with just a few ingredients that combine to a sum far greater than their parts. Plus it's a great one dish meal for a weeknight dinner.

Chicken and sweet potato shepherd's pie

3 chicken breasts, pounded to about ½” thick
salt and pepper
2 medium potatoes
1 large sweet potato
⅓ cup mayonnaise
salt pepper and garlic powder
1 cup chicken stock
2 tablespoons cornstarch

Salt and pepper the chicken breasts on both sides.

On a grill pan or George Foreman grill, cook the chicken breasts until fully cooked, 8-10 minutes. Remove to a plate and let cool.

Meanwhile, peel and cut the potatoes and sweet potatoes and cut in to 1" chunks. Place them in a pot and fill with salted water. Bring to a boil and cook until fork tender. Drain and set aside.

Using two forks, shred the chicken breasts into small chunks. Spread the chicken on the bottom of an 8×10" baking dish.

Mix together the chicken stock and cornstarch and pour over the chicken mixture.

Mash the potatoes and sweet potatoes and add in the mayonnaise. Season with salt, pepper and garlic powder to taste.

Spread the potato mixture over the chicken.

Bake on 375 F for 45 minutes to an hour until lightly browned on top. Serve hot.