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Korean BBQ Chicken Shepherd’s Pie

Korean BBQ Chicken Shepherd’s Pie | Try an Asian fusion twist on a classic comfort food. This teriyaki shepherd’s pie makes a great meal for weeknights in fall and winter! It is chock-full of juicy chicken seasoned with teriyaki flavor, plus mushrooms, veggies, and a hint of jalapeño for heat. Top it all off with buttery mashed potatoes and have a weeknight dinner ready in under an hour. Easy to prepare an extra pie for meal prep and freeze for later!

Ingredients

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

For Mashed Potatoes
2 large Yukon gold potatoes
½ cup sour cream
⅓ cup whole milk
2 tablespoons melted unsalted butter
1 teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon cracked black pepper
½ tablespoon + ½ tablespoon minced chives, divided

For Teriyaki Chicken Filling
1 tablespoon olive oil
½ cup chopped carrots
½ cup chopped yellow onion
1 pound ground chicken
1 cup sliced white button mushrooms
2 tablespoons chopped jalapeño
⅔ cup Kikkoman® Teriyaki Takumi, Korean BBQ

For Serving
1 teaspoon toasted sesame seeds

Instructions

  1. Start by making mashed potatoes: Peel and cube potatoes, then bring to a boil in a large pot of water. Cook until tender, about 10 minutes. Strain potatoes and add to a mixing bowl. Use a potato masher or hand mixer to mash potatoes until chunky. Add sour cream, whole milk, butter, salt, garlic powder, pepper and half of the chives. Continue to mix until ingredients are combined and potatoes are fluffy. Set potatoes aside.
  2. Lightly grease a 9-inch pie pan. Heat olive oil over medium heat in a medium skillet and add carrots and onions. Sauté for 6 minutes, stirring regularly. Move vegetables to side of pan and add ground chicken. Break up into small crumbles. Stir in mushrooms and jalapeños, cook 6 minutes longer, stirring regularly. Drain and discard liquid from pan.
  3. Stir in teriyaki takumi sauce to evenly coat chicken and vegetables. Pour chicken mixture into prepared pan and smooth evenly.
  4. Top with large dollops of mashed potatoes. Smooth potatoes with a fork. Transfer to oven and broil on high for 6-8 minutes, until top is golden brown.
  5. Serve hot, topped with remaining chives and sesame seeds.

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