Chicken tomato shepherd’s pie are a delicious way to use leftover chicken, combining it with vegetables in a tomato broth and topping it all with mashed potatoes and cheese. Plus, easy serving in individual ramekins!
I’ve had this recipe for a tomato based shepherd’s pie forever, though I think I’ve only made it a couple of times. Probably because we don’t often have leftover mashed potatoes and cooking potatoes to mash for the top of a casserole just seems like too much work.
Update: I now often make these with just cheese and skip the potatoes when I don’t have them because the filling is so good!
Then I had the idea to make them in ramekins when I did have some leftover mashed potatoes recently, and I’ve got tell you- I’ll be making these a lot more often.
Making the filling with tomato sauce amps up the flavor, too- it’s different than other “pot pie” recipes I’ve tried. And in a good way.
What is it about ramekins that elevate a normal “casserole” to new heights? The presentation is SO much nicer than a spoonful of glop, and they actually seem to taste better- I think because the topping doesn’t get lost in the filling during baking or serving.
Whatever the reason, I can see a lot of ramekin meals on the horizon, as this would be wonderful with leftover beef, pork, or sausage, too. I should probably serve my Individual Berry Crisps for dessert and make it a slam dunk.
Or do you think that’d be too much ramekin love?
Chicken Tomato Shepherd’s Pie Recipe
- chicken, cooked or not (you can also use ground beef, turkey, pork, or sausage)
- green beans (I’ve also used cauliflower, sliced carrots, mushrooms, and peas)
- tomato sauce
- mashed potatoes, fresh or leftover
- cheese for topping
While it seems more complicated, this is a basic recipe where you’ll saute the onions and meat if it needs to be cooked, and then just add all the other ingredients – except for the mashed potato and cheese topping.
Placing the filling into ramekins instead of a large casserole only adds a few minutes to the prep and it’s totally worth it since the potatoes won’t get lost in the filling like it often does when trying to spoon out a portion of the casserole.
Have I sold you on hopping on the ramekin train yet?
Individual Chicken Tomato Shepherd's Pie
- 1 cup ramekins
- 1 onion chopped
- 1 tablespoon butter or olive oil
- 2 cups diced cooked chicken*
- 2 cups green beans thawed if using frozen
- 1 cup tomato sauce (an 8 ounce can)
- 1 tablespoon Worcestershire sauce or soy sauce
- 1 teaspoon chili powder
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes optional
- 2 to 3 cups mashed potatoes
- Grated cheddar cheese for topping
- Preheat oven to 350 degrees.
- Heat butter or oil in a large frying pan, add onions and saute for a few minutes (if using uncooked meat, add also and cook until done).
- Add the remaining ingredients, except mashed potatoes, and mix well. Bring to a boil.
- Meanwhile, grease six 8 ounce ramekins with oil or butter. If using leftover mashed potatoes, warm slightly (stovetop or microwave), adding more milk if needed.
- Fill each ramekin 3/4 full with the filling and top with 1/3 to 1/2 cup of the potatoes. Top with about a tablespoon of grated cheese and transfer the ramekins to a cookie sheet before placing in the heated oven.
- Bake for 30-40 minutes, until the top is browned and the sides are bubbling.
- Let sit about 10 minutes before serving to cool a bit.
- Substitute meat for chicken to create Beef-Tomato, Pork-Tomato or Sausage-Tomato shepherd's pie.
- Make vegetarian by using garbanzo beans in place of the chicken.
- Replace green beans with sliced carrots, or cauliflower, or green peas.
Try more recipes with ramekins:
- Delicious Cheesy Crust Ham Pie (A Leftover Ham Recipe)
- Sausage, Bean and Greens Gratin Recipe (Skillet or Ramekins)
- Delicious Overnight Scrambled Eggs with Spinach
- Quick And Easy Chocolate Lava Cakes
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