Shepherd's Pie

Ingredients for the mixture
4 – 5 cups of ½” diced natural proportion chicken meat
1 - Small minced onion
1 – Tsp of minced garlic
2 – Tbsp of butter
½ - Tsp of thyme
½ - Tsp of rosemary
½ - Cup of finely chopped celery
3 – Tbsp of Worcestershire sauce
1 – 14 oz can of diced tomatoes
1 – 10 oz can of vegetable soup with 1-can of water
1 – 16 oz bag of mixed vegetables
1 – Package of beef gravy mix (dry)
Salt and pepper to taste

Ingredients for the mashed potato topping
6-8 Medium size potatoes
½ - Cup of butter or margarine
½ - Cup of heavy cream
1 – Heaping tsp of minced garlic
¼ - Cup of finely minced onions
1 – Tsp of chopped parsley
3 - Tbsp of water
½ - Tbsp of salt
Dash of pepper
½ cup of shredded sharp cheddar cheese for the topping

Preparations
In a oven proof, medium sized pot, sauté the onions, garlic, butter, thyme, rosemary & celery for 3-5 minutes over medium heat. Add Worcestershire, tomatoes, soup and vegetables, stir and let simmer for 15 minutes. Add chicken, stir and taste. Add dry gravy mix, salt and Pepper and continue to taste test. Add more seasonings as needed. Reduce heat to low and let simmer until the majority of the juices are absorbed (approx 1 hour). Continue stirring occasionally. Remove from heat when ready, set aside until you are ready to top with potato mixture.
Peel, cube and boil all the potatoes until soft. Drain water.

In a small sauce pan, cook butter, onions, garlic, parsley, water, salt and pepper. Continue stirring & cooking this mixture until the onions are clear and the mixture thickens (this should take approximately 15 minutes on a medium heat).
Mash the potatoes in the pot. Add cream and the garlic/butter mixture. Continue mashing until you reach your desired mashed potato consistency (for best results…extra thick). Salt and pepper to taste.
Leave Chicken mixture in its oven proof cooking pot and spoon garlic mashed potatoes over the top of your chicken mixture. Sprinkle with cheese. Bake in a 375 degree oven for 25-30 minutes or until brown around the edges. Let stand for 15-20 minutes prior to serving. Serve hot with warm bread.

Servings 6-8