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Chipotle BBQ Chicken Shepherd's Pie

March 15, 2014, 2:00 pm

Preparation Time: approximately 20 minutes

Cooking Time: approximately 1-1.5 hours

Serving Size: 1 cup portion, Serves about 12

2 Slices on The Slice Plan


1.5-2 lbs chicken breast (about 4 breasts)

4 TB olive oil

¼ cup brown sugar

1 cup tomato ketchup, organic or "simply" varieties

1 TB tomato paste

2 TB chipotle peppers in adobo, minced

2 TB Worcestershire sauce

6 oz beer (ale, lager, or stout preferred)

½ cup chicken stock

1 onion, diced small

1 bell pepper, green, diced small

¾ cup carrot, diced small

1 TB garlic powder

1.5 lb potatoes, red skin, cut into medium-size cubes

½ cup milk, skim or 2%

4 oz Greek yogurt, plain, nonfat

1 TB garlic powder

1 TB kosher salt

1 tsp black pepper

1 cup cheddar cheese, shredded (or similar)

Garnish: scallions or chopped parsley


Preheat oven to 375 degrees. Place chicken in large pot and fill with water. Bring to a boil and cook until chicken reaches 140 degrees, approximately 20 minutes. Set aside to cool for 5 minutes. Using two forks, shred into pieces. Set aside.

Meanwhile, in a saucepan, heat olive oil. Add brown sugar and cook until combined and bubbly. Add ketchup, tomato paste, and chipotle. Mix well. Add beer, Worcestershire sauce, and stock. Bring to boil and simmer 5 minutes. Stir in chicken, onion, bell pepper, carrot, and garlic powder. Combine well and set aside.

To make potato topping: Place cut potatoes in cool water and bring to a boil. Cook until tender, about 15-20 minutes. Strain. Using a whip or hand-masher, mix in milk, yogurt, garlic powder, salt, and pepper. Adjust seasonings or liquids as necessary.

Place chicken mixture on bottom of casserole pan. Top with mashed potatoes; cover with aluminum foil. Bake 30-45 minutes or until internal temperature reaches 155 degrees. Remove cover, top with cheddar cheese, and bake until cheese is melted.

Turn-out & Storage

Serve hot. Great as a meal by itself or when served with a spinach or cabbage salad. Garnish with scallions or chopped parsley, as desired.

Mixture can be stored up to 5 days under refrigeration.

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