Chicken and Green Bean Shepherd's Pie

This flavorful meal will make your dinner a success.

November 12, 2012

Serves: 4
Prep:  15min
Cook: 55min
Total: 1hr 10min

  • 1 pound yukon gold potatoes, scrubbed and cut into 2" cubes
  • 4 tablespoons organic olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1 large onion, finely chopped
  • 12 ounces chicken tenders, cut into 1/2" strips
  • 8 ounces green beans, cut into 1" pieces
  • 12 ounces white mushrooms, sliced
  • 3 cups torn spinach
  • 1/4 cup reduced-fat sour cream
  • 1/4 teaspoon black pepper




Recipe Notes

If you don't have an ovenproof skillet or for a special presentation, you may transfer the hot mixture to a 10" baking dish. Continue cooking as instructed. To make ahead, assemble the dish and refrigerate for up to 2 days. Increase the baking time to 45 minutes.


1. Preheat the oven to 375°F.

2. Place the potatoes in a steamer basket set in a pan of boiling water over medium heat. Cover and cook for 15 minutes, or until very tender. Place in a medium bowl with 2 tablespoons of the oil and 1/4 teaspoon of the salt. Mash until smooth.

3. Meanwhile, heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Cook the onion and chicken, stirring, for 5 minutes, or until the chicken is no longer pink and the juices run clear.

4. Stir in the green beans, mushrooms, spinach, sour cream, pepper, and the remaining 1/2 teaspoon salt.

5. Cover with the mashed potatoes. Bake for 35 minutes, or until hot in the center. Turn the oven to broil and broil 4" to 6" from the heat for 3 to 5 minutes, or until the tops of the potatoes are browned.

Nutritional facts per serving

Calories                359.7 cal
Fat                       15.2 g
Saturated fat        2.3 g
Cholesterol          50.6 mg
Sodium                545.3 mg
Carbohydrates     31.5 g
Total sugars         5.1 g
Dietary fiber         5.9 g
Protein                 27 g


Healthy Recipe Courtesy of Rodale Recipe Finder

Photo: John Kernick