Curried Chicken Shepherd's Pie Recipe
Curried Chicken Shepherd's Pie Recipe photo by Taste of Home

Curried Chicken Shepherd's Pie Recipe

Read Reviews
5 15 14
Publisher Photo
Use leftover mashed potatoes to crown this comforting casserole. The creamy chicken-and-veggie mixture is mildly seasoned with curry to please almost any palate. —Lori Lockrey, Scarborough, Ontario
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 4 servings


  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 3 tablespoons butter, divided
  • 1 cup frozen peas and carrots
  • 3 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 1-1/2 cups reduced-sodium chicken broth
  • 1/2 cup 2% milk
  • 2 cups cubed cooked chicken
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups mashed potatoes (with added milk and butter)
  • 1/4 teaspoon paprika

Nutritional Facts

1-1/2 cup: 410 calories, 19g fat (9g saturated fat), 99mg cholesterol, 1025mg sodium, 33g carbohydrate (7g sugars, 4g fiber), 27g protein


  1. In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
  2. Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
  3. Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.
Originally published as Curried Chicken Shepherd's Pie in Taste of Home June/July 2010, p55

Reviews for Curried Chicken Shepherd's Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 24, 2016

"We all really enjoyed this! My 10 year old loved it!! I am not a fan of shepherd's pie, but really liked it. I used peas and corn instead of peas and carrots because that is what I had on hand. Can definitely see myself making it again."

Reviewed Oct. 6, 2015

"A hit with our family!! Great comfort food dish!!!"

Reviewed Aug. 20, 2014

"Super delicious, east, and fairly healthy. I used 3 tsp curry powder and instant mashed potatoes"

Reviewed May. 7, 2014

"My family tears this up every time I cook it. We love curry, I double the batch and put it in 4 tablespoons of curry."

Reviewed May. 18, 2012

"This was really tasty! The curry powder added a pleasing depth of flavor to this classic dish that was savory but not overpowering."

Loading Image