Mom's Chicken Shepherd's Pie

This recipe is a cross between chicken pot pie and shepherd's pie. The inside is like a chicken pot pie, but the top is covered with mashed potatoes like a shepherd's pie. It tastes great and is easier to make than the classic chicken pot pie.

 Mashed Potato Topping:6-8 large red potatoes salt to taste1 8-oz pkg spinach artichoke cream cheese spread1/2 - 1 cup milk or chicken brothOptional: green onions, chives, or parsley depending on preferences (we used green onions because my husband LOVES them)seasoning to taste (we used Kirtland's no-salt seasoning)
Chicken Pie Filling: 1 rotisserie chicken, cut in chunks 1 small bag frozen peas8-9 large cooked carrots (less if you're not a carrot lover) Gravy:5-6 Tbsp. all-purpose flour (depending on how thick you want it)2 Tbsp. butter2 1/2 Tbsp. olive oil (or you can use more butter)32 oz minus 1/2 - 1 cup chicken broth (we buy the 32 oz. containers and use whatever is left after using some for potatoes)seasoning to taste (we used Kirtland's no-salt seasoning) paprika to sprinkle on top  Potatoes and Carrots:Steam the potatoes until very soft. Cook the carrots with a little water (just enough to cover the bottom) and 1 Tbsp. butter. Cover and cook until soft. Pour peas in with carrots.  Mash potatoes.  Mix in broth or milk and seasoning. Mix until combined, then add cream cheese spread.  You want your potatoes to be very moist. Add any green onions, chives, or parsley.
To make the gravy:

Place butter and olive oil in skillet and heat. Sprinkle the flour over the mixture and cook for 3-5 minutes, stirring constantly.  Whisk in the chicken broth and seasoning. Cook until thickened.
Assembly:In a 9x13 casserole dish layer (1) carrots and peas, (2) chicken chunks and gravy, (3) mashed potatoes.

 

Sprinkle paprika on top.

 

Cook:

Cook for 20-25 minutes at 350 degrees F. If you want the top browned you can also broil it for a short time.

Potato Casserole

This is my grandmother's recipe, adapted by my mother. I love it, and it's easy to make. Potatoes are super cheap here, so I like to make it too. You can also add ham in the layers to make it more substantial.

 

cheese not pictured

  8-11 red potatoes 3-4 cups shredded cheesepaprika
1 can cream of mushroom soup1/2 cup milk1 cup sour cream1/2 - 1 cup sliced green onionsseasoning (we use Kirtland's No Salt Seasoning) Steam potatoes.

Shred cheese.  If you have a Kitchenaid shredder attachment you can use the coarse shredder (you can use it again later to shred the potatoes).

Pour soup and seasoning in bowl.

Slice green onions.

Add green onions to bowl. 

Add a little cheese to bowl.

 

Pour a third of mixture in a 9x13 pan.

Make sure potatoes are done.

Shred half of potatoes in pan.

Cover with half of cheese.

Layer a third of the soup mixture in pan.

Shred the rest of the potatoes in pan.

my parents :-)

Pour rest of soup mixture in pan.

Top with the rest of the cheese.

Sprinkle paprika over cheese.

Bake at 375 degrees until cheese is lightly browned (usually 30-40 minutes).

Scott's Potato Salad

Lisa's husband Scott makes the BEST potato salad! He made it for us when we were all visiting Washington. I'm telling you, it is so good!  8 large baking potatoes 1 quart miracle whip2 large yellow sweet onions2 Tbsp. mustard2 Tbsp. sugar18 large eggssalt and pepper  

Boil eggs.

Wash potatoes well. Keep them wet, put 4 into two separate 1 gallon ziploc freezer bags with 4 tablespoons of water added. Microwave on high for 6-12 minutes until done. Dice potatoes into small 1/4-inch pieces.

Dice onion.

Add to large bowl.

Add miracle whip.

Add sugar.

Add mustard (any kind you have).

Add diced potatoes.

 

Peel eggs.

Slice eggs and add them to bowl.

Mix.

Add salt and pepper.

Chill and serve!