Shelly's Recipe

BUFFALO CHICKEN SHEPHERDS PIE

Category: Casseroles - Chicken and Turkey

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. 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.