The shepherd's pie gets a buffalo chicken filling in this mash-up twist on the comfort food classic from Rach.
- 3 large Russet potatoes (or 4 medium), peeled and cubed 2 inches
- 1 parsnip, peeled and chopped ¾-1 inch
- 4 cloves garlic, crushed
- 1 cup blue cheese crumbles
- ½ cup sour cream, or Greek yogurt
- 1 cup chopped mixed herbs: flat parsley tops, dill, chives
- About 1 cup shredded cheddar cheese
- Chopped scallions (cut on bias), to serve
- About 1 teaspoon smoked paprika
- Pickled mild or hot jalapeño pepper rings, to serve
- 4 tablespoons butter
- 1 large carrot (or 2 medium), peeled and finely chopped
- 2 ribs celery with leafy tops, finely chopped
- 1 small onion, finely chopped
- Salt and pepper
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, chopped or sliced
- ¼ cup sundried tomato paste or tomato paste
- 1 cup chicken bone broth or stock, plus more as needed
- ⅓ - ½ cup hot sauce (Rach's go-to is Frank's RedHot), to taste
- 1 rotisserie chicken, bones and skin removed and meat pulled
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.