Leftover Makeover: Coq au Vin Shepherds Pie

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Coq au Vin Shepherds Pie

So, I Made Coq au Vin Shepherds Pie

No, really, I did.  A few scraps of chicken, lots of gravy, and a few vegetables were left the last time I made Coq au Vin.  But it wasn’t really enough for another meal. I thought about it, going through all the recipes I use as “leftover makeovers” and Shepherd’s pie came to mind.  I really didn’t have enough chicken left over to make Coq au Vin Shepherds Pie, but I could easily pick up a rotisserie chicken from the store, and make it. The rotisserie chicken wasn’t going to have the flavor of the Coq au Vin but if I simmered it for 20 minutes in the gravy from the Coq au Vin I might just have the perfect dinner recipe. So I grabbed a rotisserie chicken, some extra mushrooms, carrots, celery, and some store prepared mashed potatoes. Dinner was on!

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The Secret to Coq au Vin Shepherds Pie

I kind of already told you the secret to Coq au Vin Shepherds Pie. The meat part of Coq au Vin doesn’t last long in my house, but I always seem to have that leftover batch of gravy. Simmering a rotisserie chicken in the gravy infused the chicken with the flavor that made Coq au Vin Shepherds Pie really stand out. I made it easy on myself and removed all the meat from the bones, chopped it up, and put it in the gravy before starting to simmer. It really helped bring out the flavor and make Coq au Vin Shepherds Pie a new family favorite.


Leftover Makeover: Coq au Vin Shepherds Pie

Leftover Makeover: Coq au Vin Shepherds Pie


  • 2-3 C leftover Coq au Vin chicken or rotisserie chicken
  • 3 C leftover Coq au Vin gravy
  • 8 oz button mushrooms, cleaned and stems cut
  • 2 T butter
  • 2 carrots
  • 2 stalks celery
  • ½ C dried currants
  • ½ 750 ml bottle dry red wine, such as Pinot Noir
  • 2 containers mashed potatoes (I use garlic)
  • 2 eggs
  • 1 t parsley
  • salt
  • pepper
  • 6 oz Swiss cheese, shredded


  1. Heat oven to 350 degrees F.
  2. Pull the chicken off the bones, discarding skin, fat, and bones. Chop the meat roughly and place in a large saucepan, covering with the gravy. Simmer 20 minutes.
  3. Melt the butter in a large ovenproof stockpot over medium heat. Add the mushrooms and saute until golden brown on both sides. Remove to a bowl and set aside.
  4. Add the carrots and celery to the pan and saute until soft, 5-7 minutes.
  5. Add the mushrooms back to the pan, as well as the currants and chicken mixture. Remove from heat.
  6. Stir in the wine.
  7. In a bowl, mix the mashed potatoes, eggs, and seasonings. Spread over the gravy mixture.
  8. Cover and bake in heated oven for 1 hour.
  9. Sprinkle the potatoes with Swiss cheese and bake an additional 10-15 minutes.
  10. Serve hot.

Coq au Vin Shepherds Pie is Great for Lunch

If you make up a large batch of Coq au Vin Shepherds Pie, you can easily freeze it in individual portions for lunch later on. It warms easily and well, making Coq au Vin Shepherd’s Pie a fantastic lunch choice, especially when you want something a little out of the norm. Coq au Vin Shepherds Pie fits the bill for a fantastic home cooked meal.

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