Chicken Shepherd’s Pie

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2 slices bacon, diced
1/2 onion diced
1 cup cooked chicken, skin removed, shredded
3/4 cup white wine
1 stick butter
salt and freshly ground pepper
1 cup milk
1 1/3 cup potato flakes
1/2 cup grated gruyere or swiss cheese

Saute the bacon in a large frying pan over medium heat until the fat has rendered. Add onion and cook until translucent – about three minutes. Add the chicken and raise the heat to high. Add the wine and bring to a boil. Stir in 2 tbsp. of the butter. Season with salt and pepper. Meanwhile, combine 1 1/3 cups water, the milk, and the remaining butter in a medium-size saucepan and bring to a boil over high heat. Remove from heat and stir in the potato flakes. Salt and pepper to taste.

Preheat the broiler. Place the chicken mixture in a small casserole dish and spoon the potatoes over the chicken. Sprinkle with cheese. Place under the broiler and cook until the cheese is bubbling and golden.

(Recipe from Jan/Feb. 2001 issue of Details, in article on pantry cooking with chef Eric Ripert)