Chicken Shephard'S Pie With Cheddar Potatoes

• For the Filling melt:
• 2 T Unsalted Butter
• 1 C diced celery
• 1 C each sliced carrots & button mushrooms
• 1 t minced garlic
• 1/4 C all-purpose flour
• 1/2 C dry sherry
• 2-1/2 C low sodium chicken broth
• 4 C shredded chicken
• 1 C each frozen green peas & pearl onions, thawed
• 1 t dried thyme
• For the topping cook:
• 1 lb. Yukon gold potatoes, peeled and cubed
• 4 T unsalted butter, cubed and softened
• 1-1/2 C shredded white cheddar cheese
• 1 egg, lightly beaten
• 1 T Dijon mustard

1. Preheat oven to 400 deg. with rack centered.
2. For the filling melt 2 T butter in a large saute pan or cast iron pot over medium heat. Add celery, carrots, mushrooms and garlic and sweat until softened; 5 min. Stir in flour and cook 1-2 min. Ad sherry and stir until absorbed. Stir in broth, then add chicken, peas, pearl onions, and thyme. Season with salt and pepper. Bring filling to a boil then reduce heat to low and simmer while preparing topping.
3. For the topping, cook potatoes in large pot of boiling salted water until fork tender; about 12-15 min. Drain potatoes, and return to the pot. Cook over low heat to remove remaining moisture, stirring often, about 1 min. Crush potatoes with potato masher, then add 4 T butter and blend with a hand mixer on low speed until potatoes are smooth. Stir in cheddar, egg, and Dijon; season with salt.
4. Spoon topping over the filling in pan and bake lie until topping is lightly browed; 25-30 min. Let stand 15 minutes before serving.

filling, t, celery, carrots, garlic, flour, sherry, chicken broth, chicken, pearl onions, thyme, gold potatoes, t, shredded white cheddar cheese, egg, t

Taken from www.epicurious.com/recipes/member/views/chicken-shephards-pie-with-cheddar-potatoes-53046191 (may not work)