Happy Secret Recipe Club Day to all!
If my last post got you excited for fall, this post will get you excited for winter. I admit, shepherd’s pie is totally a cozy comfort food by the fire kind of meal, but I promise– this one is good any time of year!
Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month for Secret Recipe Club, I was assigned the blog Fried Ice and Donut Holes, written by Melissa who is a teacher by day and cook-baker-blogger by night. Melissa shares all different types of recipes. A couple that caught my eye right off the bat were her S’mores Scones and her Winter Squash Carbonara with Pancetta and Sage (I just harvested a butternut squash from my garden, so this may be in my future!).
When I saw Buffalo Chicken Shepherd’s Pie on Melissa’s blog I knew I had to make it. I don’t care if it’s 100 degrees out, it’s buffalo chicken… and shepherd’s pie… combined! That kind of amazing just cannot be postponed to winter. I had to make it ASAP!
Melissa is from Buffalo, NY and therefore skeptical of “buffalo” flavored things (which we all know are one of my favorite’s!), but even she admits that this recipe knocked it out of the park.
- 2 tbsp olive oil, divided
- 1 lb ground chicken
- 4 celery ribs, diced
- 4 carrots, peeled and diced
- 1 onion, diced
- 4 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 2 tsp smoked paprika
- ¼ cup chicken stock
- 1 tbsp tomato paste
- ¼ cup buffalo sauce (such as Frank's)
- 4 cups mashed potatoes
- 6 ounces blue cheese crumbles, divided
- Chives, chopped, to garnish
- Preheat the oven to 375 degrees.
- Heat 1 tbsp oil in a pan over medium-high heat. Add the ground chicken and cook, breaking up with a wooden spoon, until cooked through, about 7-8 minutes. Drain the meat and transfer to a bowl.
- Return the pan to the heat and add another 1 tbsp oil. Add the celery, carrots and onion and saute until softening, about 8 minutes. Add the garlic and cook an additional 2 minutes. Add the cherry tomatoes, paprika and cooked chicken to the pan and cook 2 minutes. Add the stock, tomato paste and hot sauce and stir to combine. Simmer for 10 minutes, then remove from heat.
- Pour the chicken mixture into a 9-inch pie pan.
- Stir half the blue cheese into the mashed potatoes. Top the chicken mixture with mashed potatoes, then sprinkle remaining cheese over top.
- Bake 30 minutes until potatoes are golden. Remove from over and sprinkle fresh chives over top. Serve hot!
The shepherd’s pie was awesome! Comfort food in the summer is definitely OK in my book… especially if it involves buffalo chicken!