Shepherd's Pie

This is easier than dealing with pie crusts, loaded with veggies, and so yummy that everyone will enjoy.

Shepherd's Pie

Ingredients:
6-8 potatoes
sour cream
butter
1.5 lbs boneless chicken thighs
garlic, allspice, thyme
onion
button mushrooms
carrots
cabbage
peas
milk
pepper, cayenne pepper, parsley, paprika
cornstarch
cheddar cheese

Directions:
Boil potatoes then peel.
Add 2 Tbps sour cream, 2 Tbps butter, and 1/4 tsp pepper then mash.
Set aside.

Cook about 1.5 Lbs of boneless chicken thighs with 4-5 cloves of garlic, 5-6 whole allspice, 1/2 tsp thyme, and enough water to cover chicken. Cool and cube meat.

Cook 1 large diced onion
Add 8-9 sliced mushrooms.
Add sliced carrots (I used half of a small bag of the baby carrots) and 1/4 of a small head of cabbage sliced. Cook until just done.
Add frozen peas (or fresh) and cube cooked chicken.

Add 1 cup of the chicken broth (from cooking the chicken) and 1/2 cup of milk.
Add pepper, cayenne pepper, fresh parsley, cooked garlic cloves, and paprika to taste. Cook until bubbling, then add cornstarch paste (3 Tbps of water and 2 Tbps cornstarch) to thicken.

Fill a deep-dish glass pie pan with veggies and meat mixture.
Spread mashed potatoes over top of mixture, then top mashed potatoes with shredded cheddar cheese.

Bake in 375 degree oven for 20-30 minutes until top is golden brown.
Enjoy!