Chicken Shepherd's Pie

From "The Best Freezer Cookbook".

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  teaspoon  vegetable oil
• 1  onion, chopped
• 1  garlic clove, chopped
• 1  lb ground chicken
• 1  tablespoon all-purpose flour
• 1  cup  chicken stock
• 2  cups  frozen mixed vegetables
• 1  tablespoon ketchup
• 1  tablespoon Worcestershire sauce
• 1⁄2 teaspoon dried sage
• 1⁄2 teaspoon dried thyme
•  salt and pepper
• 4  ounces light cream cheese, softened
• 1  egg
• 4  cups mashed potatoes

Directions

1. In a large, deep ovenproof skillet, heat oil over medium heat.
2. Add onion and garlic and cook until soft.
3. Add chicken and cook for 5-7 minutes. Break up the meat with a fork as it cooks.
4. Sprinkle with flour and cook, stirring for 1 minute.
5. Add stock gradually, increase heat a bit and cook, stirring until thickened.
6. Stir in frozen vegetables, ketchup, Worcestershire, sage and thyme. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
7. Season to taste with salt and pepper.
8. While meat simmers, place mashed potatoes in a large bowl and beat in cream cheese and egg. Add salt and pepper to taste.
9. Spoon the potatoes over the chicken mixture.
10. Place pan in bottom third of oven and broil for 7-8 minutes until potatoes are heated through and golden brown.
11. To freeze: Place meat mixture in a casserole and top with potatoes. Allow to cool then wrap well with plastic wrap and then foil. Label and freeze for up to 3 months.
12. To reheat: Thaw in fridge or microwave. Preheat oven to 350°F; unwrap and bake for 20 minutes or until heated through. Broil briefly to brown the top if desired.