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.