Description
This is what happens when shepherd’s pie gets a modern makeover and trades its mashed potatoes for crispy golden hash browns on top. We’re talking a savory chicken and veggie filling in a rich gravy, topped with shredded potatoes that get all crunchy and golden in the oven — basically, it’s like shepherd’s pie went to a diner and came back way cooler. The hash brown top is crispy, the filling is creamy and comforting, and the whole thing is basically a warm hug in casserole form. My dad called it “the ultimate comfort food upgrade” and then asked if I could make it every Sunday. That’s how good this is, folks.
Ingredients
For the Chicken Filling:
- 3 cups cooked chicken, diced or shredded (rotisserie works great)
- 2 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream (or milk)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp Worcestershire sauce
- Salt + pepper to taste
- 1/4 tsp paprika
For the Hash Brown Topping:
- 20 oz frozen shredded hash browns, thawed
- 3 tbsp butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup parmesan cheese, grated
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt + pepper to taste
- Cooking spray
For Finishing:
- Extra shredded cheese
- Fresh parsley, chopped
- Green onions, sliced
Instructions
Preheat oven to 400°F. Grease a 9×13 inch baking dish with cooking spray.
In a large skillet over medium heat, melt butter. Add onion, carrots, and celery. Sauté 5-7 minutes until softened. Add garlic and cook 1 more minute.
Sprinkle flour over the veggies and stir to coat. Cook for 1-2 minutes (this gets rid of the raw flour taste).
Slowly pour in chicken broth, whisking constantly to prevent lumps. Add cream, thyme, rosemary, Worcestershire, paprika, salt, and pepper.
Bring to a simmer and cook 3-4 minutes until the gravy thickens. It should coat the back of a spoon.
Stir in chicken, peas, and corn. Taste and adjust seasoning — more salt? More herbs? You’re the boss.
Pour the chicken mixture into your prepared baking dish and spread evenly. This is your flavor base — make it count.
In a large bowl, combine thawed hash browns, melted butter, cheddar cheese, parmesan, garlic powder, onion powder, salt, and pepper. Mix well.
Spread hash brown mixture evenly over the chicken filling. Press down gently to create an even layer. Don’t pack it too tight — you want some texture.
Spray the top lightly with cooking spray (this helps it get extra crispy and golden).
Bake uncovered for 35-40 minutes until the hash browns are golden brown and crispy on top and the filling is bubbling around the edges.
If you want extra crispy hash browns, broil for 2-3 minutes at the end (watch it closely!).
Let cool for 5-10 minutes before serving (I know it’s hard, but trust me — the filling needs to set).
Sprinkle with extra cheese, fresh parsley, and green onions. Serve hot and prepare for the compliments.
Notes
Serve with a simple green salad to balance the richness.
Crusty bread for soaking up any extra gravy.
A cold beer or glass of white wine pairs beautifully.
Leftovers are amazing — the flavors get even better the next day.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~22g
- Carbohydrates: ~30g
- Protein: ~28g