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The shepherd's pie gets a buffalo chicken filling in this mash-up twist on the comfort food classic from Rach.
In a pot, cover potatoes, parsnip and crushed garlic with water and bring to boil. Salt the water and cook to tender, then drain and rice or food mill or mash the ingredients back in the hot pot. Combine with blue cheese, sour cream or yogurt, herbs, and adjust salt. Cover to keep warm. When topping skillet of Buffalo chicken, add a layer of cheddar cheese to top and brown in oven. Serve from skillet garnished with scallions, paprika and jalapeños.
Meanwhile, preheat oven to 500˚F with rack at center. For the filling, heat a large cast-iron skillet over medium to medium-high heat, melt butter and add carrots, celery, and onion, season with salt, pepper and thyme, and stir 5 minutes to soften. Add garlic and stir a minute more, add paste and stir another minute more. Add stock, then hot sauce and adjust to your liking, add chicken and combine, and add a little more stock if necessary to keep chicken saucy. Top with potatoes and cheese and brown in hot oven.