Chicken shepherd’s pie

Serves 6

  1. 2lb bone-in thighs
  2. 6tb butter
  3. 1 onion
  4. 2 stalks celery
  5. 3 carrots, halved and cut 1/2in thick
  6. 2 cloves garlic
  7. 1/2tb fresh thyme
  8. 4tb sherry
  9. 2 cups broth
  10. 2lb russet potatoes, cut into 1in pieces
  11. 4tb cornstarch, mixed with 4tb water
  12. 1 cup peas
  13. 1tb lemon juice
  14. 1 egg
  • Brown thighs in 1tb butter in a 10in skillet for 5 minutes on each side. Set aside and remove all but 2tb fat.
  • Cook 3-5 for 5 minutes. Add 6-7 for 1 minute. Deglaze with sherry, add back chicken and broth and braise for 12-14 minutes. Set aside thighs to cool.
  • Cover potatoes with 1in salted water, bring to a boil and simmer for 15-18 minutes. Drain, mash and combine remaining butter. Set aside.
  • Bring skillet back to a boil, whisk in cornstarch and cook for 2-3 minutes. Remove from heat and add 12-13. Shred thighs and add meat back to skillet, discarding skin and bones.
  • Top skillet with potatoes, brush with egg, transfer skillet to a baking sheet and bake at 375 degrees for 15 minutes. Broil for 5 minutes. Rest for 15 minutes and serve.
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