Buffalo Chicken Shepherd's Pie

Spicy Buffalo chicken under a herby blue-cheese mash, browned hot in cast iron.

Topping

• 3 russet potatoes, cubed
• 1 parsnip, cubed
• 4 garlic cloves
• Salt, to taste
• 1 cup blue cheese
• 1/2 cup sour cream
• Fresh herbs (parsley or chives), chopped
• Shredded cheddar, for topping
• Scallions, paprika, and sliced jalapeño, for garnish

Filling

• 2 tablespoons butter
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• Thyme leaves
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup stock
• 1/2 to 3/4 cup buffalo sauce
• 3 cups shredded cooked chicken

Steps

1. Boil the potatoes, parsnip, and garlic in salted water until tender. Mash with blue cheese, sour cream, and herbs.
2. Sauté the carrots, celery, and onion in butter with thyme; add garlic and tomato paste. Stir in stock, buffalo sauce, and chicken; simmer until saucy.
3. Spread the filling in a cast-iron skillet, top with the mash and cheddar, and brown at 500°F until the top is golden. Garnish with scallions, paprika, and jalapeño.

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