Garlic-infused Gorgonzola potatoes top a rich, creamy chicken mixture spiced with Frank’s® RedHot® Original Cayenne Pepper Sauce in this take on shepherd’s pie.
Makes 8 to 10 servings
FOR POTATO LAYER
2 pounds Russet potatoes, peeled and cubed
4 large cloves garlic, peeled
1/3 cup milk
1 tablespoon butter
⅔ cup crumbled Gorgonzola
FOR CHICKEN LAYER
1 tablespoon butter
1 large onion, diced
2 stalks celery, diced
1-1/2 cups shredded carrots
4 cups cooked, cubed chicken breast
⅔ cup milk
⅔ cup Frank’s® RedHot® THICK Cayenne Pepper Sauce
3/4 cup frozen corn
1/4 cup instant flour
salt to taste
freshly ground black pepper to taste
1 Preheat the oven to 350°F.
2 Bring a large pot of water to a boil. Add the potatoes and garlic and boil until the potatoes are fork tender, about 10 minutes. Drain the garlic and potatoes and return them to the pot. Add the milk, butter, and Gorgonzola. Mash with a potato masher until smooth. Set aside.
3 Meanwhile, in a large skillet over medium heat, melt the butter. Add the onion, celery, and carrots and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the chicken, milk, Frank’s® RedHot® THICK Cayenne Pepper Sauce, and corn. Cook for 5 minutes, stirring occasionally. Sprinkle with instant flour, salt, and pepper. Continue to cook, stirring occasionally, until the mixture thickens and there is almost no visible liquid remaining.
4 Lightly butter a 9 x 13-inch baking dish. Pour the chicken mixture into the baking dish and spread evenly. Spread the potato mixture over the chicken. Bake for 40 minutes or until bubbly and warmed through. Serve immediately.