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Curried Chicken Shepherd’s Pie

This curried chicken shepherd’s pie takes normal chicken pot pie to a new level by adding curry powder and cumin to the filling.

It is going to be cold here in Raleigh overnight.  We even got some snow, yesterday which is rare for here.  When the weather is cool like this, I am in the mood for hearty food.

And nothing says homemade and hearty like a good shepherd’s pie. And add some curry to the ingredients and you have an extra special main course. 

Curries are my favorite type of international cuisine. Keep reading to find out how to transform your shepherd’s pie into one with an Indian flavor.

Curried Chicken Shepherd's Pie


History of the shepherd’s pie

The origin of the term Shepherd’s pie goes back to the late 1700s, in Scotland and Northern England, when the potato was the affordable crop for the poor. 

In the earliest cook books, the dish was a way of using up leftover roasted meat of any kind, and the pie dish was normally  lined with mashed potato as well as having a mashed potato crust on top.

Today we tend to think of the dish with just the potato top but it is still considered a humble person’s dish.

Well, I may not be as humble as I should be, but I do love it! And since my husband is English and used to it growing up, he always loves it when I make him a Shepherd’s pie. 

Making the curried chicken shepherd’s pie

The recipe is quite easy to do, especially if you use chicken that is already cooked.  I use chicken thighs because they are so full of flavor but white meat is fine too.
Curried Chicken Shepherd's Pie
Top the casserole with mashed potatoes and bake. 
Curried Chicken Shepherd's Pie
I serve this delicious casserole with whole grain crusty bread and some pear chutney.  It surely hits the spot on this cold winter’s night.
Curried Chicken Shepherd's Pie
Yield: 4

Curried Chicken Shepherd's Pie

Curried Chicken Shepherd's Pie
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes


  • 1 large onion, chopped
  • 2 ribs of celery, chopped
  • 2 cloves of garlic
  • 2 tbsp of unsalted butter, divided
  • 2 large carrots, finely diced
  • 1/2 cup of frozen peas
  • 3 tbsp All-Purpose Flour
  • 3 tsp curry powder
  • 2 tsp cumin
  • 1 cups chicken broth
  • 1/2 cup of skim milk
  • 1/4 cup of heavy cream
  • 2 cups cubed cooked chicken thighs
  • 2 tbsp dried parsley
  • 1/2 tsp Kosher salt
  • 1/4 tsp cracked black pepper
  • 2 cups mashed potatoes (with added milk and butter)
  • 1/4 tsp paprika


  • In a large skillet, saute the onion, carrot and celery in 1 tablespoon butter
  • until tender. Add the frozen peas and minced garlic, and the remaining butter; cook 2 minutes longer.
  • Stir in the flour, cumin and curry powder and stir until well blended; gradually add the broth, milk and cream. Bring to a boil; reduce the heat and cook for 1 minute, stirring occasionally until thickened.
  • Add the chicken, parsley, salt and pepper.
  • Transfer the mixture to a greased 2-qt. baking dish. Top with the mashed potatoes; sprinkle with paprika and bake, uncovered, at 350° for 25-30 minutes or until heated through.
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