Sweet Potato & Red Curry Shepherd’s Pie - Rachael Ray Every Day

Sweet Potato & Red Curry Shepherd’s Pie

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Sweet Potato & Red Curry Shepherd’s Pie

Recipe by Marge Perry and David Bonom

  • 4Servings

Ingredients

  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 tbsp. red Thai curry paste
  • 1 tbsp. butter
  • 3 tbsp. flour
  • 3 cups frozen mixed vegetables
  • 2 1/4 cups shredded Roasted Garlic-Lemon Chicken, thawed
  • 1 cup chicken stock
  • 1 package (20 to 24 oz.) refrigerated mashed sweet potatoes

Preparation

In saucepan, cook first 4 ingredients over medium-high, stirring often, until celery softens, 8 to 10 minutes. Stir in flour. Add vegetables, chicken, and chicken stock. Simmer 2 minutes; season. Transfer to 7-by-11-inch baking dish; spread potatoes evenly over mixture. Bake at 425° until hot and bubbling around edges, about 25 minutes.