Spicy Chicken Sheperd’s Pie
This Spicy Chicken Sheperd’s Pie is something I have been tossing around for over a year as a blog post, but I just never put that plan in action until now.
I love anything spicy and buffalo chicken is comfort food to me and my family. Yes, even my little guy loves some spicy dishes.
I know now that this brilliant idea is not as original as I had thought since I have seen many versions out there on Pinterest, but I thought it was past time I shared my version of it here with you guys.
I figured that there are not many recipes if any that are not on Pinterest in some form or fashions, but the more the merrier I say!
My Spicy Chicken Sheperd’s pie is one of those rich dishes that are a bit heavy on dairy and so filling that one serving is enough to make you feel satisfied.
If you follow THM, then this is a heavy S meal so it will work best as an occasional splurge, but man it sure is a treat!.
Along with the wonderful flavors of this low carb and gluten-free casserole, it has the bonus of being easy to make and assemble.
You could totally make this dish ahead, either the night before or the morning of the day you want to serve it. Just whip it up and store it in the fridge. I love meals like that same me time in the evenings are work or long days homeschooling.
I haven’t tried freezing it yet, but I plan on doing that on my next Meal Prep Monday and I will update this post when I see how well it turns out.
Shepherd or Cottage Pie?
This recipe is a simple twist on the traditional Sheperd’s Pie. Did you know that typical Sheperd’s Pie is generally made with beef, and In other regions where they use other meats such as lamb, it is referred to as Cottage Pie?
Me either! I also didn’t realize that there were a few facts on this dish that I didn’t know until I ran across this article on Jamie Oliver’s website.
Check it out if you are a food nerd like me, who loves learning the history behind the dishes we enjoy today!
No matter what you choose to call it, the recipe is usually composed of some type of chopped or ground meat and veggies on the bottom and then topped with mashed or whipped potatoes.
Though that sounds heavenly one thing is for sure, potatoes do not fit into my healthy eating lifestyle so that is where our trusty friend cauliflower steps in.
Cauliflower is a wonderful substitute for mashed potatoes, so naturally, it works wonderfully in this Spicy Chicken Shepard’s Pie.
Making the Sheperd’s Pie
There are three basic steps to this recipe. To begin step one, you prepare your cauliflower topping by steaming or boiling the cauliflower until it is tender enough to mash or whip. Add in some tasty and creamy ingredients and step one is complete.
Step two focuses on the filling that will be beneath that lovely mashed cauliflower. As was the first step, this step is as simple as adding all your ingredients into a bowl and mixing. See, nothing hard about that, right?
The third and last step of this recipe is where the magic happens. Those heavenly mixtures of mashed cauliflower and the spicy chicken mixture get layered in a baking dish and baked until it is hot and bubbly.
Ahh…perfection! There is just something so comforting about a hot bubbling casserole as you sit down with your family and friends.
My husband and son love this casserole and I have to agree with them, it is pretty tasty and so filling. If you or your family do not like spicy recipes, then I would like to suggest using a ranch spice mix or dressing in the filling.
Who doesn’t like creamy ranch casseroles, right?
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A creamy chicken filling with a spicy kick that is topped with a cheese cauliflower topping then baked until golden brown and bubbling throughout.
- 2 lbs of cauliflower
- 2 oz of softened cream cheese
- 2 Tbsps of Butter
- salt and pepper to taste
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3 Tbsp of Parmesan to sprinkle on top
Spicy Chicken Filling
- 6 oz of softened cream cheese
- 1 medium onion, chopped
- 3 stalks of celery, chopped
- 1/2 c of Duke's Mayo
- 1/2 c of Daisy Sour Cream
- 1/2 c chicken broth
- 1/4 c of your favorite wing sauce or hot sauce*
- 1/2 tsp garlic powder
- 2 lbs of cooked shredded chicken
- 1/2 c of cheddar cheese
- 2 green onions, chopped
- a drizzle of Extra Hot Sauce
- Boil or steam your cauliflower until it is tender enough to mash.
- Add in the cream cheese, butter, onion powder, garlic powder, and some salt and pepper to your taste.
- Mix well and set aside, reserving the parmesan cheese for the topping later.
- For the spicy chicken, filling add the 6 oz of softened cream cheese, chopped onion, chopped celery, mayo, sour cream, chicken broth, hot sauce, and the seasonings to a large bowl and mix until it is smooth and well combined.
- Next, add in the cooked chicken and combine. Once combined add the chicken mixture to a 9x13 baking dish.
- Then add the mashed cauliflower mixture on top of the creamy chicken mixture and spread it out evenly over the top of the baking dish.
- To finish the casserole off, top it with the reserved parmesan cheese and add it to a preheated 350-degree oven.
- Bake for 45-50 minutes until the casserole is warmed through and bubbling.
- Remove from the oven and garnish with suggested garnishes.
Serve warm with a side salad or more celery sticks.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!