A cold weather weekend demands a warm and cozy carb-palooza, and this shepherd’s pot pie fits the bill. It’s a blend of two stick-to-your-ribs classics—chicken pot pie and shepherd’s pie—that will become a staple in your Saturday dinner lineup. The inside is just like shepherd’s pie, with a wine-spiked ground beef and vegetable mixture topped with fluffy Parmesan mashed potatoes, all wrapped in a golden brown pie crust and finished off with flaky salt.
I’m warning you now, you’re going to need a nap after this one, but it’ll be the best nap you’ve ever had. This has all your food groups included, but if you want to add a little extra green on the side, go for an easy roasted veggie like our bang bang broccoli since you’ll already have the oven on.
To store, let cool completely and wrap pie dish in at least 2 layers of plastic wrap. Store in the refrigerator for up to 4 days.
Did you try making this? Let us know how it went in the comments!
