Shepherds Pie With Rosemary, Thyme and Brandy Gravy

• cooked chicken breasts↗16 ounces
• Red Bliss potatoes, sliced↗4 cups
• large carrots, sliced↗6
• small onion, diced↗1
• monterey jack cheese↗12 ounces
• flour↗2 tablespoons
• chicken broth or 2 cups beef broth↗2 cups
• rosemary↗1 teaspoon
• thyme↗1 teaspoon
• garlic↗1 teaspoon
• salt or pepper↗
• brandy (optional) or 1 tablespoon cognac (optional)↗1 tablespoon
• butter↗2 tablespoons
• olive oil↗3 tablespoons

Step-by-step instructions

1. 1

   On a stovetop, use a large stock pot to saute onions in 2 tablespoons olive oil until translucent, add carrots, potatoes and garlic, season with rosemary, thyme, salt and pepper. Cook until a little softened, about 10 minutes on medium heat, occasionally stirring to keep even heat. If it looks too dry, add a little oil. Push all veggies to the sides to create a “hole” in the center*, add the butter. As the butter is melting, add flour and stir it into the butter. Add broth, use a whisk or fork to combine. Turn up heat to bring a slight boil, once bubbly, turn down to simmer for 10 minutes. Stir in cognac at this time so the alcohol burns off while simmering. When the liquid is reduced by half, stir in the the cooked chicken, then pour contents into a 9x12 casserole dish and cover with shredded cheese. Bake at 400 degrees for 10-20 minutes or until cheese is brown and bubbly. Serves 6.

2. 2

   *Note: If you prefer to remove veggies at this point to make the gravy in the pot, this would be the time to do so. Simply transfer the veggies to a bowl and loosely cover with foil. After gravy is made, add veggies back to pot, give it a stir and continue with the directions from there.