Tonight we cooked another of the unusual shepherd’s pie recipes that came in the March 2016 Food Network magazine. This one was called Chicken Shepherd’s Pie with Kale Mash. The chicken along with the kale mash made for a great combination. Here is the recipe in case you are interested in trying it…

Combine 1  pound of Yukon Gold potatoes (peeled and chopped), 1 pound of celery root (also peeled and chopped, 2 cups of milk, 1 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to low. Cover and cook until the vegetables are soft but not falling apart, about 20 minutes. Stir in 3 cups of chopped kale (about 2 ounces) and 1 bunch of chopped scallions. Cover and cook, stirring occasionally, until the kale is tender, about 6 minutes.

Set a colander over a bowl and drain the vegetables, reserving the milk. Return the vegetables to the pot and add 4 tablespoons butter and 1/2 cup of the reserved milk. Mash to combine, adding up to 1/4 cup more milk if needed.

Preheat the oven to 400 degrees F. Melt 2 tablespoons of butter in a large pot over medium heat. Add 2 large shallots, 2 chopped carrots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are soft, about 15 minutes. Sprinkle with 2 tablespoons of flour and cook, stirring, 1 minute. Stir in 1 cup of chicken broth. Bring to a boil, then reduce the heat to medium low. Stir in 1 1/2 pounds of chicken (the recipe calls of boneless chicken thighs but we just used a rotisserie chicken) and simmer until just cooked through, about 8 minutes. Remove from the heat and stir in 1/4 cup of chopped chives and 1/4 cup of chopped parsley.

Spread the chicken mixture in a 9×12 inch pan. Dollop the mashed potatoes on top, then spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 5 minutes before serving.

This was really good and definitely worth the effort!