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Taste of Home in a Healthy Chicken Shepherd's Pie

I recently went upstate to New Paltz to visit my parents, and my mom and I cooked this delicious chicken shepherd’s pie recipe that I thought I’d share. She has made it several times before, and it’s light yet hearty and absolutely delicious.

I know we’re all excited for warmer weather, but if you’re missing that comfort food that goes along with winter, here’s a lighter, healthier alternative that feels like a home-cooked meal at your parent’s house. You can adjust or eliminate taco seasoning and/or paprika because there is definitely a spicier ‘kick’ to the recipe if you keep those in. I personally love it, but not everyone loves extra spice ;-).

Last night, I decided to cook the pie for me and my husband during our ‘dinner and a movie’ date night. Photos and FULL RECIPE below!

Mixing the ground chicken breast in after the onions have been cooking enough to make them tender and slightly transparent.

Adding in the salt, pepper, cumin, and taco seasoning.

Adding in the peas and corn to the mixture (I used unsalted peas and corn because I knew the recipe called for salt, but you can add salted peas and corn and lessen the salt in the ingredients, if desired).

Transferring the mixture to the aluminum tray.

After the mashed cauliflower is heated in the microwave, adding it to the top layer of the mixture and spreading evenly. Adding paprika (and parmesan, if desired).

Heating in the oven at 375 degrees for 35-40 minutes (don't forget to cover the top with aluminum foil! not pictured).

Taking out of the oven to cool before serving.

Bon appétit! (goes great with a nice glass of light to medium red wine).

1. Healthy Chicken Shepherd’s Pie with Mashed Cauliflower

Servings: Makes for 2-3 people


  • 2 Tbsp. olive oil or olive oil spray

  • ½ tsp minced garlic

  • ½ white onion (diced)

  • 1 serving of mashed cauliflower (Green Giant sells THIS version pre-made which is about 20 oz. per container)

  • 1 lb. low-fat ground chicken breast

  • ¾ tsp of salt

  • ¾ tsp of pepper

  • ½ tsp of cumin

  • 2 tsp of taco seasoning

  • ½ can of peas (can be salted or unsalted)

  • ½ can of corn (can be salted or unsalted)

  • 1 tsp of paprika

  • 1 tsp of parmesan cheese (optional)


  1. Add the olive oil (or spray) to a wok or skillet. Add the garlic and diced onions and stir occasionally until they are tender and slightly transparent. As the onion is cooking, heat up the mashed cauliflower in a microwave (based on instructions, usually 5-7 minutes; just make sure it’s evenly cooked when you stir through the mixture).

  2. Preheat the oven to 375 degrees.

  3. Add the ground chicken breast to the wok or skillet with the onions (can break off crumbled chunks of chicken at a time so it cooks faster and easily mixes with the onions). Stir until chicken is just about cooked all the way through. Add in the salt, pepper, cumin, and taco seasoning.

  4. Add in the peas and corn to the mixture and stir for approximately 5 more minutes.

  5. Spray a tray lightly with olive oil spray or a tiny dab of olive oil (the disposable tin trays are great for this recipe and are easy clean-up but can also use a tin tray). Transfer the mixture of onions, ground chicken, peas, and corn to the tray.

  6. Spread the cauliflower mixture evenly over the top of the mixture. Sprinkle with paprika and a pinch of parmesan cheese (optional, for taste). Cover the tin or tray with aluminum foil.

  7. Place the tin or tray in the oven and heat for 35-40 minutes.

  8. Remove the tin or tray from oven and let cool for 1-2 minutes before serving. Enjoy!

I would also love to see if anyone decides to make this recipe, so please feel free to share or send along photos! Happy Mother's Day!



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