I think shepherds pie is fun to make.
It's not something that I ever had growing up.
I did however love to play with my food.
We always had our potatoes on the side. Nothing wrong with that but I find it fun, to put them on top of your food.
I feel like I got to "play with my food" when I made this.
It certainly helped that it was positively delicious too! I think the original recipe called for blue cheese crumbles instead of ranch and mozzarella but we're not blue cheese people here.
The ranch and mozzarella worked perfect and it was quite tasty!
Buffalo Chicken Shepherds Pie Recipe
Adapted from Once A Month Mom
2 lbs. boneless chicken breast
1 tbsp. oil (I used bacon grease)
3 stalks celery, diced (6 oz)
2 carrots, diced (6 oz)
1 large onion, diced (12 oz)
4 cloves garlic, minced
1 pint cherry tomatoes, halved or quartered
2 tsp. paprika
Salt and pepper
1/4 cup chicken stock
1/4 cup buffalo wing sauce (I used Franks)
1/4 cup ranch dressing, light
4 oz. mozzarella cheese, part skim, shredded
6 potatoes (I used 3 lbs.)
1/2 cup sour cream, light
Cook chicken with salt and pepper. Remove and dice or shred. In same pan, combine celery, carrots and onion with oil and saute for 6 - 8 minutes. Add garlic. Saute for a couple more minutes. Add chicken, cherry tomatoes, paprika and more salt and pepper. Add chicken broth and buffalo wing sauce. Stir to combine. Reduce heat and simmer.
Boil potatoes until done. Mash and combine with 1/2 cup sour cream. Set aside.
Pour the chicken mixture into the bottom of a 9 x 13 in. pan sprayed with cooking spray. Add the ranch to the top and the mozzarella cheese. (you can use blue cheese instead of ranch and mozzarella if you like). Spoon the potatoes on top of chicken mixture. Bake at 375 for 25 - 30 minutes.
Total calories = 3699 calories
8 servings = 462 calories per serving
Buffalo Chicken Shepherds Pie = 462 calorie dinner
One Year Ago...
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.