Buffalo Chicken Shepherd’s Pie

Why is it that when I make mashed potatoes I always make entirely too much?  I’m not sure why I assume that two people can eat six potatoes.  When I make baked potatoes, I am much more reasonable…  I swear!

One evening last week I made roast beef and mashed potatoes for dinner.  A few days later, I still had a lot of mashed potatoes left in my refrigerator.  I had planned on making chili for dinner, but I wanted to use up the potatoes, so I decided to make shepherd’s pie instead.

This recipe is loosely based on Rachael Ray’s Buffalo Chicken Chili.  Think what you may about Rachael Ray or her recipes, her chili recipe happens to be one of my favorites, and my hubby loves it, too! Topped with creamy potatoes, it was the perfect dish for a cold fall day.  And, I no longer have any mashed potatoes in my refrigerator!

Buffalo Chicken Shepherd’s Pie

  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground turkey
  • 2 ribs celery, diced
  • 2 medium carrots, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 2 teaspoons smoked paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup chicken stock
  • 1 tablespoon tomato paste
  • 1/4 cup + dash hot sauce
  • 4 cups mashed potatoes
  • 1/2 cup sour cream
  • 2 ounces colby jack cheese, shredded

Preheat the oven to 375°F.  Spray a deep pie dish or a baking dish with cooking spray and set aside.

In a large skillet, heat the olive oil over medium heat.  Brown the ground turkey in the oil.  Once the turkey is browned, add the celery, carrots, onion, and garlic.  Continue to cook, stirring occasionally, for 4-6 additional minutes, until the vegetables are soft.

Add the cherry tomatoes and smoked paprika.  Season with salt and pepper.  Deglaze the pan with the chicken stock.  Add the tomato paste and 1/4 cup of hot sauce.  Stir to combine.  Reduce the heat and simmer while preparing the potatoes.

In a mixing bowl, combine the mashed potatoes, sour cream, colby jack cheese, and a dash of hot sauce.  Pour the chicken mixture into the bottom of the prepared baking dish. Spoon the potatoes on top of the chicken mixture.

Bake for 25-30 minutes until the top is golden and the filling is bubbly.  Sprinkle with some additional smoked paprika.

30 Responses to Buffalo Chicken Shepherd’s Pie

  1. I just had to laugh about the “making six potatoes for two people” comment. I do that all the time! Aren’t you just glad that there are so many uses for leftover mashed potatoes? This sounds like a great recipe Jen.

  2. I have that same problem with make too much for only a couple of people. lol. BUt you did really well with using those left over mashed potatoes. This is definitely a new way of doing a shephard’s pie for me. Yum!!!

  3. This looks scrumptious. You are not alone in making too many potatoes. I always think I am going to fall short so I throw in two more large potatoes. I end up with enough for another dish. I have to adjust this recipe to our food requirements but it does sound like it is worth making. Nice and filling and hot and comforting.

  4. This dish would make any man fall deeper in love with you – I am going to save it for a day when I want to show my hubby how much he means to me. This seems like the perfect dish for that gesture. Thanks for sharing!

  5. I’m in love! I was thinking of making traditional shepherd’s pie but now I want to make this instead, that looks really tasty!

    (Sorry for the double comment, my laptop spazzed out on me and submitted my comment twice!)

  6. Oh Buffalo Chicken…you will never cease to amaze me in your awesomeness. Seriously yum! I think you could mix some blue cheese in the potatoes and it would be like wing night at my fav pub, but better cause there’s potatoes covering it!

  7. This looks like such a great recipe. I only made Shepard’s pie once…didn’t come out looking as nice though :P But when I cook for two I tend to make portions for like, 4-8 people. It always comes out that way…but I would gladly eat half of this dish.

  8. Jen, if you opened a sports bar and put this on the menu, you’d be sold out of it every day! I’m not kidding. I’m making this for the Super Bowl. People will go nuts.

  9. Hahaha I’m totally with you on making too much potatoes. I’m not sure why I cannot get that we do not need an entire pot filled of mashed taters. I love what you did with the leftovers. Perfect football food in my opinion:)

  10. I love you unique take on shepherds pie and suggestion for using up leftover mashed potatoes. As a college student I usually just cook for one and I am constantly looking for leftover recipes. I will have to try this one day!

  11. I linked to your recipe in my Menu Plan Monday post today–we absolutely LOVED this! I will definitely be back to try other recipes you may have posted!!

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