Ingredients
4 pounds medium red potatoes, quartered3 pounds ground chicken4 medium carrots, finely chopped2 medium onions, finely chopped1/4 cup all-purpose flour2 tablespoons tomato paste1-1/2 teaspoons salt3/4 teaspoon pepper1/4 teaspoon minced fresh thyme1-1/4 cups chicken broth1 cup whole milk6 tablespoons butter, cubed1-3/4 cups shredded cheddar cheese
Preparation
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened.
Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture.
Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.
