Korean-Style Kimchi Chicken Shepherd’s Pie recipe - ingredients, nutrition and when to eat it
This Korean-style shepherd’s pie is made with kimchi and chicken topped with a blanket of smooth mashed potatoes and baked.
This Korean-style shepherd’s pie is made with kimchi and chicken topped with a blanket of smooth mashed potatoes and baked. The tangy, spicy kimchi peeks through the rich potato topping, making it a hearty dinner for a chilly day.
World cuisine · 45 minutes to cook
Nutrition (per 439g serving): 577.6 kcal · protein 30.7g · carbohydrate 33.8g · fat 34.8g · sodium 599.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Kimchi can vary in sourness and saltiness, so taste it before stir-frying and check whether it needs any extra seasoning.
Tips: Raking the top of the potatoes with a fork helps it brown evenly along with the cheese.
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Ingredients (1 serving)
- Chicken thigh — 100 g
- Napa cabbage kimchi — 0.5 cup
- Potato — 1 pc
- Onion — 0.3 pc
- Butter — 1 Tbsp
- Milk — 2 Tbsp
- Mozzarella cheese — 25 g
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 tsp