Chicken and Mushroom Shepherd's Pie

Ingredients

• 3 cups chopped button mushrooms
• 2 boneless skinless chicken breasts cut into small, bite sized pieces
• 1 tsp extra virgin olive oil
• 1 tbsp garlic powder
• 1/2 tsp herbs de provence or dried thyme
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 1 package low sodium chicken gravy mix
• 6 medium russet potatoes, peeled and cubed
• 1/2 tsp Salt
• 1/3 cup milk
• 3 Tbsp butter
• 1 Tbsp creamy horseradish

Directions

1. Saute the mushrooms and chicken over medium high heat in olive oil in a large non-stick skillet or Dutch oven.
2. Add the garlic, herbs, salt, and pepper and continue to saute until the mushrooms begin to release their water. 
3. Add the frozen peas and continue to saute until the peas are warmed through.
4. Combine the gravy mix with cold water as per package directions and whisk together in a small bowl. Add the whisked gravy to the pan and bring to the boil.
5. Remove to a small casserole dish that has been sprayed with cooking spray.
6. Boil the potatoes until fork tender and mash with remaining ingredients until fluffy. 
7. Spoon potatoes over the chicken mixture and spread evenly over all. 
8. Bake in a pre-heated 350 oven for 30 minutes until bubbly and golden.