Buffalo Chicken Shepherd’s Pie

I love traditional foods with a twist such as (ironically) Buffalo Mac & Cheese and Buffalo Chicken Nachos .  They make classic favorites over and into something new and exciting without completely offending those that enjoy routine. The hubs is a creature of habit, and here’s another one of those types of recipes. A bit of a compromise for a kitchen aficionado who loves experimenting and my tried and true kind of guy. I don’t mention the sons since they learned long ago, A. It’s best to be nice to and not question the cook, and B. You get what you get and don’t throw a fit. Sorry, I’m not sorry. But they’re troopers anyway and if it involves food, they’re game.

This quintessential comfort food was an automatic winner! I love nights like that. It’s the only time there’s silence in the house, when everybody’s too busy politely chewing devouring their food to be bothered with things like actual words. The cheesy mashed potatoes scream creamy comfort while the filling is flavored with tangy, and in our case, slightly spicy buffalo wing sauce. I’ve also made this with ranch seasoning mixed into the sauce, about 2 tablespoons worth, because sometimes the two flavors (buffalo & ranch) seem inseparable to me. With the ranch, or just the basic recipe, this cozy casserole doesn’t disappoint.

Buffalo Chicken Shepherd’s Pie

 

recipe adapted from Cupcakes and Kalechips

1 lb potatoes (russet, red, yukon, or sweet potato will all work), diced
1/4 cup milk
1/2 tsp salt
1 tsp oil
half of a medium onion, chopped (about ½ c)
1 cup thinly sliced carrots
salt & pepper, to taste
1 lb ground chicken
1 8 oz can tomato sauce
1/4 cup buffalo wing sauce (I used a mild version. Use more or less, depending on how spicy you like it)
1 tbsp Worcestershire sauce
1 cup shredded cheddar cheese
1 tbsp butter, cut into tiny pieces

Directions

1. After you’ve put your diced potatoes in a pot, fill with water until just covering the potatoes. Boil for 8-10 minutes, or until fork tender. Drain the potatoes. Put potatoes back in the pot (make sure it’s been removed from heat), add the milk & salt, and use a potato masher to mash and mix it all up.
2. While you’re boiling your potatoes, add the oil to a skillet and let it heat up over medium heat. Once heated, add in the onion, carrots, salt, and pepper.
3. Sautee for 5-6 minutes, or until the onions are starting to turn clear and the carrots are slightly tender.
4. Add in the chicken, crumbling it while it’s cooking.
5. Add the tomato sauce, hot sauce, and Worcestershire, stirring to combine, and let it simmer until everything is heated through.
6. Preheat oven to 400 degrees, and then transfer the chicken mixture to a lightly greased, 9 in square baking dish, and spread it out evenly.
7. Spread half of the cheddar cheese evenly over the buffalo chicken.
8. Top the chicken and cheese with the mashed potatoes, and carefully spread them out evenly over the mixture.
9. Spread them remaining half of cheese over top the mashed potatoes and dot with the cut up butter.
10. Bake it in the oven for 20-25 minutes, or until everything’s heated through and the top is nice and crispy.

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