Ingredients
For the Filling melt:
2 T Unsalted Butter
1 C diced celery
1 C each sliced carrots & button mushrooms
1 t minced garlic
1/4 C all-purpose flour
1/2 C dry sherry
2-1/2 C low sodium chicken broth
4 C shredded chicken
1 C each frozen green peas & pearl onions, thawed
1 t dried thyme
For the topping cook:
1 lb. Yukon gold potatoes, peeled and cubed
4 T unsalted butter, cubed and softened
1-1/2 C shredded white cheddar cheese
1 egg, lightly beaten
1 T Dijon mustard
Preparation
Preheat oven to 400 deg. with rack centered. For the filling melt 2 T butter in a large sauté pan or cast iron pot over medium heat. Add celery, carrots, mushrooms and garlic and sweat until softened; 5 min. Stir in flour and cook 1-2 min. Ad sherry and stir until absorbed. Stir in broth, then add chicken, peas, pearl onions, and thyme. Season with salt and pepper. Bring filling to a boil then reduce heat to low and simmer while preparing topping.
For the topping, cook potatoes in large pot of boiling salted water until fork tender; about 12-15 min. Drain potatoes, and return to the pot. Cook over low heat to remove remaining moisture, stirring often, about 1 min. Crush potatoes with potato masher, then add 4 T butter and blend with a hand mixer on low speed until potatoes are smooth. Stir in cheddar, egg, and Dijon; season with salt.
Spoon topping over the filling in pan and bake lie until topping is lightly browed; 25-30 min. Let stand 15 minutes before serving.
