Turkey & Olive Shepards Pie

DISCLAIMER: be sure the pan you choose to bake the 'pie' in does NOT have a plastic handle!!

from: a lower fat/ nonpork / quicker version of Rachel Rays 'Jumbo Pork-and-Potato Balls'
60 Minutes to Prepare and Cook
Number of Servings: 4

INGREDIENTS
2 lbs Potatoes, peeled & diced
1.25 lbs Chicken Thighs
1 Med Yellow Onion
1 c. Chicken Broth
1T Potato Starch
1/2 c. Green Pitted Olives
1T Olive Oil
1 Pat Butter

DIRECTIONS
-In a saucepan, combine the potatoes and enough salted water to cover. Bring to a boil and simmer until tender, about 15 minutes
-drain, season with salt and pepper, butter, milk and mash
-let cool
-Season the chicken with salt and in a large skillet, cook for 3 minutes on each side
-Transfer to a work surface.
-In the same skillet, over medium high heat, saute onion and cook, stirring, until softened
-Add the chicken broth, olives and potato starch then cook until thickened, about 2 minutes.
-Finely chop the chicken and stir into the skillet and season with salt and pepper
-Turn broiler on HIGH
-In a large saucepan, heat the oil on high and place 2/3 of the mashed potatoes down and spread like a giant pancake going up the sides of the pan if you can
-Fill the mashed potato 'cup' with all of the chicken mixture
-Top the chicken mixture with the remaining mashed potatoes and dot with butter
-Place under broiler until potatoes are brown and crisp

NUTRITIONAL INFORMATION
Servings Per Recipe: 4
Amount Per Serving: 1/4 of pie
Calories: 458.4
Total Fat: 16.3 g
Cholesterol: 94.6 mg
Sodium: 1,330.9 mg
Total Carbs: 47.7 g
Dietary Fiber: 5.9 g
Protein: 29.0 g
calculated from from sparkrecipes.com *thanks Peter for your correction :P