I wanted to share this with you all sooner. I really did. You see, I first made this back when we were in Seattle, and we loved it. But all I had was a crappy picture that really didn’t do it justice, and this meal deserved better than that. So I used that as the perfect excuse to make it again.
Shepherd’s pie is a wonderful vehicle to use up leftover mashed potatoes, and I’m sure it’s not just me who always makes enough mashed potatoes to feed twelve people even though I’m only feeding two and a half (or is it only me?).
The first time I made it, I used leftover Blue Cheese and Roasted Apple Mashed Potatoes and the flavors complemented each other perfectly. The second, I added blue cheese to my plain-old leftover mashed potatoes and it was equally as good. I’d be lying if I told you the leftovers lasted more than a day. It’s the ultimate comfort food for these cold days ahead!
Buffalo Chicken Shepherd’s Pie – adapted from My Kitchen Addiction
- 1 Tbsp. Olive Oil
- 1 Lb. Ground Chicken
- 4 Ribs Celery, diced
- 4 Carrots, peeled and diced
- 1 Yellow Onion, diced
- 4 Cloves Garlic, minced
- 1 Pint Cherry Tomatoes, halved
- 2 tsp. Smoked Paprika
- 1/4 Cup Chicken Stock
- 1 Tbsp. Tomato Paste
- 1/4 Cup Hot Sauce (I used Frank’s)
- 4 Cups Mashed Potatoes
- 4 oz. Blue Cheese, crumbled and divided
- Chives, chopped, for garnish
Preheat oven to 375.
Heat the oil over medium in a large skillet. Add the chicken and cook until browned. Add the celery, carrots, onion and garlic. Continue to cook, stirring occasionally until the vegetables are soft, about 8-10 minutes.
Add the tomatoes and smoked paprika. Deglaze the pan with chicken stock, and add the tomato paste and hot sauce. Stir to combine. Allow to simmer for 10 minutes.
Add 2 oz. blue cheese and a few dashes of hot sauce to the mashed potatoes. Mix well. Pour the chicken mixture into a prepared baking dish. Spoon the potatoes on top, and top with the remaining 2 oz. blue cheese.
Bake for 25-30 minutes, until the potatoes are golden and the chicken mixture is bubbly. Sprinkle with additional smoked paprika and chopped chives. Allow to cool 5 minutes before serving.
