Shepherd's Chicken Chili Pie

• 1 1/2 lbs potatoes peeled, cooked
• 1/2 teaspoon olive oil
• 1 3/4 lbs chicken breasts ground
• 1/2 cup onions chopped
• 3 cloves garlic minced
• 1/2 teaspoon salt
• 14 1/2 ozs tomatoes crushed
• 2 tablespoon chili powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 tablespoon water
• 1 tablespoon tomato paste
• 1 teaspoon italian sandwich spread
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon milk, skim

1. Preheat oven to 350F (180C).
2. Place potatoes in a saucepan with water to cover, bring to a boil, simmer for about 15 minutes or until tender.
3. Meanwhile, in a skillet, heat oil over medium heat.
4. Add chicken, onions, garlic, and 1/2 teaspoon salt.
5. Cook until chicken is no longer pink and vegetables are tender.
6. Stir in crushed tomatoes, chili powder, oregano, cumin, water, and tomato paste Cook until sauce is thick.
7. Drain potatoes and whip them.
8. Add spread, salt, black pepper, and milk.
9. Mix until potatoes are smooth.
10. Place chicken mixture in a 2 quart casserole dish.
11. Spread potatoes on top.
12. Bake for 30 minutes.

potatoes, olive oil, chicken breasts ground, onions, garlic, salt, tomatoes, chili powder, oregano, cumin, water, tomato paste, italian sandwich spread, salt, black pepper, milk

Taken from recipeland.com/recipe/v/shepherds-chicken-chili-pie-38241 (may not work)