By The Toasted Pine Nut
Shredded Chicken + Sweet Potato Shepherd's Pie
22 steps
Prep:30minCook:30min
Cozy up with this Shredded BBQ Chicken + Sweet Potato Shepherd's Pie! It's the perfect gluten free dinner the whole family will love!
Updated at: Thu, 21 Nov 2024 12:25:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories302.2 kcal (15%)
Total Fat18.4 g (26%)
Carbs20.8 g (8%)
Sugars8.6 g (10%)
Protein14.4 g (29%)
Sodium1074.6 mg (54%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 lbchicken breast
1 ½ cupchicken broth
divided
1 cupwater
4 tablespoonsbutter
2 cupsonion
chopped
1 cupcarrots
chopped
1 cupcelery
chopped
2cloves garlic
minced
½ teaspoonsalt
2 tablespoonstamari
or soy sauce
2 tablespoonsketchup
2 tablespoonsbbq sauce
fresh thyme
for garnish
2sweet potatoes
chopped
3 tablespoonsbutter
½ teaspoonsea salt
Instructions
Cook the chicken in your instant pot:
Step 1
Place 1 cup of chicken broth, water, and chicken into your instant pot.
Step 2
Press the meat button and cook for 10 minutes.
Step 3
Make sure the knob is set to sealing.
Step 4
Once the 10 minutes is over, you’ll switch the sealing knob to venting and allow all the steam to release.
Or, cook chicken on the stovetop:
Step 5
Bring the broth and water to a boil and add the chicken.
Step 6
Simmer for 15 – 20 minutes until cooked through.
How to make the shredded chicken filling:
Step 7
While the chicken is cooking, place the carrots, chopped onion, and celery in a large pan with the butter over medium-high heat.
Step 8
Sauté for 15 minutes, stirring frequently until the veggies reduce and are golden brown.
Step 9
Add the salt and garlic and sauté for 10 – 15 minutes until golden brown.
Step 10
Once the chicken is done cooking, place it on a cutting board and pull it apart with two forks to shred it.
Step 11
Transfer the shredded chicken into the pan with the veggies.
Step 12
Add 1/2 cup chicken broth, soy sauce, ketchup, and bbq sauce.
Step 13
Cook for 5 minutes until the sauce is incorporated into chicken/veg mixture.
Step 14
Transfer to a baking dish and spread across the bottom of a baking dish.
Make the sweet potato purée topping:
Step 15
Place a medium pot filled with water over high heat and bring to a boil.
Step 16
Turn the heat down to medium and add the sweet potatoes. Boil for 15 minutes.
Step 17
Once the sweet potato is easily pierced with a fork, strain the water out and transfer the sweet potatoes along with 3 tablespoons of butter, 2 cloves garlic, and sea salt into a food processor.
Step 18
Turn the processor on and allow it to process for a few minutes until the sweet potato is a smooth purée.
Step 19
Transfer the sweet potato mash on top of the chicken and spread it out with a rubber spatula.
Step 20
Optional: use a fork to make a cool design in the top.
Step 21
Broil on high for 2 minutes or until the top is golden brown.
Step 22
Sprinkle with fresh thyme and scoop onto plates or bowls and enjoy.
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