Anything spicy buffalo chicken is a GREAT idea, and these shepherd's pies are no exception.
The best part about them is you can customize each pie since they are individual servings! You could use ANY sauce, which is added after the mixture has been added to each ramekin. Some ideas include bbq sauce, tikka masala, gravy, enchilada sauce......
If you're sticking with buffalo, however, check out my new favorite.
Buffalo Chicken Shepherd's Pie
Serves 6
3 yellow potatoes, cubed
4 oz plain nonfat Greek yogurt
2 lb lean ground chicken
1 yellow onion, chopped
6 stalks celery, chopped
3 large carrots, chopped
2 cloves garlic, minced
1 tsp adobo chicken seasoning (or other chicken seasoning)
2 Tbsp olive oil
1 10 oz package frozen riced cauliflower
1/2 cup all-purpose flour (use brown rice flour for GF option)
3 cups buffalo hot sauce (or any other sauce you desire)
Salt and ground black pepper
Crumbled gorgonzola cheese (or other shredded cheese if desired)
Bring a large pot of water to a boil, then add cubed potatoes. Boil for 15 minutes or until softened. Drain and transfer potatoes to a bowl, set aside.
Preheat oven to 350 degrees. Heat olive oil in a large nonstick skillet over medium high heat. Add onion, carrots, and celery. Saute until softened, 5-6 minutes. Add ground chicken and crumble as it cooks through. Add minced garlic and season with chicken seasoning. Stir in frozen riced cauliflower, and cook until cooked through. Sprinkle mixture with flour and continue to cook for 3-4 minutes, or until mixture is thickened. Remove from heat.
Divide chicken mixture into six 2 cup ramekins, sprayed lightly with olive oil spray. Pour 1/2 cup of desired sauce into each ramekin and use a fork to stir gently. Press down the mixture so that the top of each is even (making potatoes easier to spread).
Mash the potatoes and mix in the Greek yogurt. Season with salt and ground black pepper. Divide the potatoes between the six ramekins, spreading over the top of the chicken mixture.
Place the ramekins on a baking sheet, then cover loosely with aluminum foil. Bake for 15 minutes, then remove from oven, sprinkle with cheese, and bake for additional 10 minutes uncovered.
Remove ramekins from oven and serve!
Nutrition info per 1 pie with buffalo sauce: 357 calories, 17 g fat, 32 g protein, 31 g carbohydrates, 4.5 g fiber
