Chicken Shepherd's Pie
2 tablespoons olive oil)
2 pounds ground chicken
Kosher salt and freshly ground black pepper
2 teaspoons poultry seasoning
2 1/2 pounds russet potatoes, peeled and cubed
1 sweet yellow onion, peeled and diced
2 carrots, peeled and sliced
4 celery stalks, chopped
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 (10-ounce) package frozen peas
A few dashes of hot sauce
2 cups shredded sharp cheddar cheese
Preheat the oven to 425°F.
Heat olive oil in a Dutch oven (or a deep ovenproof dish) over high heat. Add chicken and break up with a wooden spoon; season with salt, pepper, and poultry seasoning.
Place potatoes in a pot with water to cover. Cover and bring to a boil, then salt the water and cook potatoes for 15 minutes, or until tender.
Add onion, carrots, and celery to the Dutch oven and cook for 5 minutes.
While the vegetables are cooking, heat 2 tablespoons of the butter in a small pot over medium heat. Add flour and whisk for 1 minute, then whisk in the stock and season with salt, pepper, and Worcestershire. Cook for a few minutes, until thickened, then add to the chicken mixture.
Stir in the peas into the chicken mixture and turn off the heat.
Drain the potatoes and return the pot to the heat. Add the remaining 2 tablespoons of butter and melt over medium heat. Season with salt and pepper. Mash the potatoes and adjust the seasoning.
Spoon the potatoes onto the meat, and cover the potatoes with the cheese. Bake uncovered for 5-10 minutes until the top is golden.