Chicken and Porcini Shepherd's Pie with Fontina Sage Potatoes

This recipe is another Rachael Ray and appealed to me as a variation of chicken pot pie --took a few liberties as usual--enjoy -- a great cool comfort weather meal!

• 2 pounds starchy potatoes, peeled and cubed
• Salt
• 1/2 cup whole milk, cream or chicken stock
• 4 stems of fresh sage, leaves removed and thinly sliced
• Black pepper
• 1 cup shredded Italian Fontina cheese
• Freshly grated nutmeg
• 1 egg, lightly beaten
• 1/2 ounce dried porcini mushrooms
• 2 cups chicken stock

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1/2 pound 1/4-inch thick pancetta or prosciutto, diced
• 1 1/2 pounds boneless, skinless, white meat chicken
• 3 shallots, chopped
• 2 medium carrots, peeled and cut into 1/4-inch dice
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine

Yields:

Preparation

Place the potatoes in a pot, cover with water and bring to a boil. Salt the water and cook until the potatoes are fork-tender, 12-15 minutes.

 When tender, drain the potatoes and return to the hot pot. Mash the potatoes with the milk, cream or stock, sage, salt and pepper, and the cheese

 as well as the sage.

 Add nutmeg to taste (isn't it GRATE!!!)

and stir in egg --do this quick or else you will have scrambled egg potatoes!!

 Place the porcinis in a small pot and cover with the stock. Place over medium heat, bring to a boil, then reduce the heat to low and simmer to reconstitute the mushrooms.  (YES this picture is blurry--its not your eyes its mine without readers to take the picture!)

While the mushroom s are softening, heat the EVOO in a skillet over medium-high heat, place an oven rack in the center of the oven, and preheat the broiler.

Add the pancetta to the hot oil and crisp for 2-3 minutes

Then add the chicken and cook for 5-6 minutes.

 Add the shallots and carrots and cook for 5 minutes more.


 Sprinkle the veggies with the flour and cook for 1 minute,

 then add the wine.

Remove the porcinis from the stock and stir the stock into the chicken mixture.

 Chop the porcinis and stir into the mixture.

 Thicken the sauce for 2 minutes and scoop the chicken into a 9x14" casserole or individual casseroles.

we sliced the chicken into smaller pieces--then added it back into the sauce

Now stir it together

NOW into the stoneware baker

 Top with the potatoes, oops see next picture --see it overflowed onto counter!!


Here is a great idea--place on cookie sheet so it doesn't spill everywhere!!

 Brown under the broiler for a couple of minutes, and serve. Top with extra sage leaves sliced!