Smothered Chicken Shepherd's Pie

Mashed Potato Recipe

2 pounds yukon gold potatoes, peeled and cut into 2-inch dice (about 6 cups)

1 cup heavy cream

8 tablespoons (1 stick) salted butter

1/4 cup sour cream

1 tablespoon fresh chopped rosemary

Salt to taste

Directions:

Place the potatoes in a medium saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for about 30 minutes, until knife tender.

Drain the potatoes and transfer them to a bowl or the pot you boiled the potaoes in using a hand potato masher, mash the poatoes with the cream, butter, sour cream, rosemary, and salt. set aside and start on your chicken.

Smothered Chicken Recipe

4 tablespoons (1/2 stick) salted butter

1 tablespoon extra-virgin olive oil

1 celery stalk, finely chopped

8 garlic cloves, minced

1/2 large onion, finely chopped

1/2 green bell pepper, cored, seeded, and finely chopped

1/2 jalapeno pepper, seeded and minced

8 boneless, skinless chicken thighs

2 1/2 teaspoons sea salt

1 tablespoon dried oregano

1 tablespoon granulated garlic

1 tablespoon granulated onion

1/4 teaspoon cayenne pepper

1 tablespoon gumbo file

About 3 cups low sodium chicken stock

corn starch for thickening

10 baby bella mushrooms, finely chopped

Directions:

Melt the butter in the oil in a large heavy-bottomed pot or cast iron skillet over medium heat. Add celery, garlic, onion, bell pepper, and jalapeno and saute until the mixture bcomes the concistency of a roux, about 15 minutes. Add the chicken thighs that have been seasoned with the oregano, cayenne, gumbo file, granulated garlic, and granulated onion. let the chicken fully cook, making sure to create that nice golden brown glisten, flipping halfway through, about 40 minutes total. Remove the chicken to a large bowl and add 2 cups of chicken stock to the pan. All those delicious seasonings left in the pan will mix in with the stock, creating a tasty and time- friendly gravy. When the stock begins to simmer, add the remaining 1 cup of broth to a small bowl or measuring cup. Whisk in the corn starch until smooth, then add the mixture to the pan, continuously stirring so it doesn't lump. Add the mushrooms in and let the gravy cook until smooth and thick, about 5-7 minutes, then return the cooked chicken to the pan, turn down the heat to low, and simmer for about 20 minutes more, until the chicken is married to the gravy.

Once the chicken is done turn off the heat and using the same pan the chicken has been cooking in begin to add the mashed potatoes to the top of the chicken and gravy covering the entire top layer with potatoes. Give the top layer of mashed poatoes some texture by using a fork or spoon to create ridges so that it gets nice and brown and a little crispy on the top layer. Bake in the oven on 400 degrees for a bout 15 minutes or until the potatoes are brown and crispy on top. Garnish with chopped green onions and serve hot. Enjoy!