It’s like a Shepherd’s Pie and a Cottage Pie’s third cousin’s fancy LOVE CHILD.
Because that makes complete sense.
Let me start by saying, don’t x out! This is EASY. It’s not super quick, but it’s E A S Y. Do I still have you? Okay good.
I basically told Mr. Shepherd and Mr. Cottage to go on vacay with their minced beef and lamb, and brought a rotisserie chicken to the main stage. AND we’re keeping all of the traditional flavors of those two pies, but blanketing the whole dern mess with a pretty layering of thinly sliced potatoes. Thing is, I rarely eat MASHED potatoes outside of Thanksgiving, so I wanted something slightly show-stopping, but still approachable for a weeknight.
Still with me?
For some reason, this “PIE” is much less daunting to me. Shredding a rotis ain’t no thang. Chopping up some celery and carrots and onions feels like JOYFUL DUTIES OF FALL. A pinch of garden Rosemary (not pictured because I’m a ding dong) gives the whole thing a fresh, herby kick in the pants. And of course, frozen corn and peas round out the easy. (You could also just use a big bag of frozen vegs to cut down on more time! Look at you go.)
Sauté your veggies like a boss. I like to get them tender, but with a bit of browning here and there. A CHAR. Some APPEAL. Something that makes you almost livid.
After the veggies get sexy, you’ll add in the tomato paste for a smidge, then the Worchkxjhfkwefhxksershire sauce, shredded chicken, and stock. And the frozen veggies! Add it all. Let it simmer for, gah – maybe 10 minutes? Just enough to let the flavors have a chance to mingle and get handsy.
Pinch of salt and pepper here is a brilliant idea.
Thennnnnn(!) the part you’ve been waiting for happens. IT’S ALL HAPPENING. (just kidding I’m so over that phrase.) Using a mandolin (did you get one yet? I HAVE BEEN BEGGING YOU FOR YEARS.), thinly slice the potatoes (not paper paper thin, but one notch above that. super thin.), and layer them in any pretty pattern in which your bossy soul fairies govern.
THEN – lightly brush the potatoes with a couple TBS. of melted butter. Uh huh.
Theeeeeeen sprinkle the potatoes with garlic and onion powder, and a good pinch of powdered parmesan. (homemade, from a can, whatevs.)
This is your life unfolding, you realize. ^^^
That cheese, you guys. Look at it. Look at what that butter did to it. How can one be mad about this?!
And the potatoes. Are you seeing those potatoes? The almost-curling up edges, reaching for the heavens? AKA: your mouth cavity.
And when you cut inside, oh what glory you will find.
Everything is perfectly tender and gorgeously infused with the complexity of the tomato paste and Worckshfskdjfhskfhsdfshire sauce. Listen it is OKAY if you howl. It’s fine. Expected, really.
More Parmesan and Rosemary to finish it off? Obviously.
Can’t feel my knees.
Also, mama said knock you out.