Caprese Stuffed Burgers
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PREP TIME: 15min COOK TIME: 30min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 19g||29%|
|Saturated Fat 7g||35%|
|Total Carbs 25g||8%|
|Dietary Fiber 3g||12%|
|Vitamin A 50%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp.olive oil
1/2 cupchopped onion
1 cupchicken stock
1 tbsp.Worcestershire sauce
1/2 tsp.black pepper
2 cupdiced potatoes, blanched for 10 minutes
1 (10 ounce box) or 2 cups frozen mixed vegetables
6 sheets fillo pastry
4 tbsp.melted butter
In a large oven proof skillet over medium high heat, sauté the ground chicken until no longer pink, about 6 to 10 minutes. Add the chopped onion and sauté until softened, about 2 to 3 minutes.
Stir in the flour and mix well. Stir in the chicken stock, Worcestershire sauce, the frozen vegetables and the diced potatoes. Bring to a boil, reduce the heat and simmer until the sauce has thickened, about 2 to 3 minutes.
Lay a fillo sheet on a cutting board. Brush with the melted butter and then cut into quarters. Lightly crumple each piece and place on top of the filling. Repeat with remaining fillo sheets, completely covering the filling.
Bake & Serve
Bake Chicken Shepherd’s Pie in a preheated 425 degree oven for 10 to 15 minutes until filo is golden crisp and the filling is heated through. Serve warm with a green salad.
Chicken Shepherd's PieAdd Your Comment