Diane Morrisey’s chicken shepherd’s pie is a weeknight game-changer
Most shepherd’s pie recipes stick to ground lamb or beef, but Diane Morrisey’s version flips the script. She swaps in shredded chicken and a creamy, thyme-laced sauce that transforms a heavy British staple into something lighter, more weeknight-friendly, and just as satisfying. The result is a one-dish dinner that feels polished without demanding hours of effort-no complicated techniques, no hard-to-find ingredients, just a smarter take on a classic that earns a permanent spot in your recipe rotation. If you’ve been sleeping on chicken shepherd’s pie, consider this your sign to finally give it a try.
Total time
Prep time
Ingredients
- 2 1/2 russet or Idaho potatoes, peeled and cut into chunks Kosher salt
- 1/4 cup sour cream
- 5 Tbs. unsalted butter, sliced
- 1/4 cup whole milk
- 5 Tbs. unsalted butter
- 1 yellow onion, chopped
- 1 celery rib, chopped
- 4 garlic cloves, finely chopped
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 2 cups reduced-sodium chicken broth
- 1 Tbs. finely chopped fresh thyme
- 4 cups shredded or diced cooked chicken
- 3 cups frozen mixed peas and carrots, thawed
- 1 1/2 cups frozen pearl onions, thawed
- 1 tsp. Worcestershire sauce
- Pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 Tbs. freshly grated Parmigiano-Reggiano cheese
- 3 Tbs. chopped fresh parsley, for garnish
Instructions
Heat oven to 400°F. Lightly oil a 9 × 13-inch baking dish. Make topping: In large saucepan, combine potatoes with enough cold salted water to cover by 1 inch. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a small knife, about 20 min.
Drain potatoes and return them to saucepan. Add sour cream, butter and milk and mash well with potato masher. Season with salt. Cover to keep warm; set aside.
Meanwhile, make filling: Melt butter in another large saucepan over medium. Add onion, celery and garlic and cook, stirring often, until vegetables are tender, about 5 min. Sprinkle in flour and stir well. Cook, stirring often, about 1 min. Gradually stir in milk and broth, followed by thyme. Increase heat to high and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring often, until sauce is lightly thickened, about 3 min.
Stir in chicken, peas and carrots, pearl onions, Worcestershire and cayenne. Season with salt and black pepper. Spread filling in prepared baking dish. Spoon mashed potato topping on top and spread as evenly as possible. Sprinkle with Parmigiano. Bake until topping is lightly browned and sauce is bubbling, 30 to 40 min. Sprinkle with parsley and serve hot.
This story was originally published April 1, 2026 at 1:30 PM.