Shepherd's Pie

This was submitted by Donna Pollock
(Leftover chicken and vegetables make this classic dish quick and easy to prepare.)


INGREDIENTS
1 lbpotatoes , rinsed, peeled, and cubed into 1/2-inch to 3/4 inch pieces
1/4 Clow-fat plain yogurt (or low-fat sour cream)
1 Cfat-free milk, hot
1/4 tspsalt
1/4 tspground black pepper
1 Tbspfresh chives, rinsed, dried, and chopped (or 1 tsp dried)
4 C mixed cooked vegetables (carrots, celery, onions, bell pep, mushrooms. or peas) (can be frozen)
2 C low-sodium chicken broth
1 Cquick-cooking oats
1 C grilled or roasted chicken breast, diced (about 2 small breasts) (Leftover Friendly)
1 Tbspfresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
1/4 tspground black pepper
sprayNonstick cooking spray


STEPS
1. Place potatoes in a medium saucepan, and add enough cold water to cover by 1 inch. Bring to a boil, and simmer gently until the potatoes can be easily pierced with a fork, about 20 to 30 minutes.
2. Combine the vegetables, chicken broth, and oats in a medium saucepan. Bring to a boil, and simmer gently until the oatmeal is cooked, about 5 to 7 minutes. Add chicken, and continue to simmer until heated through. Season with parsley and pepper. Hold warm until potatoes are ready. until heated through. Season with parsley and pepper. Hold warm until potatoes are ready.
3. When potatoes have about 5 minutes left to cook, preheat the oven to 450 F.
4. When the potatoes are done, drain and dry them well, then mash with a potato masher or big fork.
5. Immediately add the yogurt, hot milk, and salt to the potatoes. Stir well until smooth. Season with pepper and chives.
6. Lightly spray an 8- by 8-inch square baking dish, or four individual 4-inch ceramic bowls, with cooking spray. Place filling in the bottom of the prepared dish (or 4 dishes). Carefully spread potato mixture on top of the chicken and vegetables so they remain in two separate layers.
7. Bake in the preheated oven for about 10 minutes, or until the potatoes are browned and chicken is reheated (to a minimum internal temperature of 165 F). Serve immediately.