This healthy Buffalo chicken shepherd’s pie is topped with a creamy mash of potatoes, cauliflower, and blue cheese, delivering classic Buffalo flavor in every bite.
I’m a big fan of Buffalo chicken. I won’t say no to traditional wings, but I also love folding that tangy, spicy profile into other dishes — from meatball subs to baked taquitos. The idea for a Buffalo chicken shepherd’s pie with a blue cheese cauliflower-potato mash popped into my head one afternoon and stuck with me until I made it. It’s the perfect savory, slightly tangy comfort food.
Today seemed like the ideal day to share it — Buffalo chicken is better than math, but pie still wins sometimes.
This version of shepherd’s pie gives the classic a flavorful twist. The filling uses ground chicken with chopped carrots and celery, cooked with a splash of Buffalo sauce so the dish has that signature tang without being overpowering. It’s mild enough for kids yet still satisfying for adults — serve extra sauce at the table if you like more heat.
The topping is a mash of Russet potatoes blended with cauliflower and finished with blue cheese. Adding cauliflower boosts the vegetable content and gives the mash a lighter texture and subtle flavor that complements the blue cheese. The result is a comforting, balanced dish: Buffalo chicken + carrots + celery + blue cheese = a delicious, crowd-pleasing shepherd’s pie.
Buffalo Chicken Shepherd’s Pie
30 minutes
30 minutes
1 hour
6
Lauren Keating
Ingredients
- 4 Russet potatoes, peeled and chopped
- 1 cup cauliflower florets
- 1/2 cup milk (or non-dairy milk of your choice)
- 1/2 cup blue cheese crumbles
- 1 onion, chopped
- 4 carrots, peeled and chopped
- 4 celery ribs, chopped
- 1 pound ground chicken
- 3 tablespoons all-purpose flour (or brown rice flour for gluten-free)
- 3/4 cup low-sodium vegetable broth
- 1/4 cup Buffalo sauce (plus extra to serve, if desired)
Instructions
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In a large pot, cover the chopped potatoes with cold water. Bring to a boil and cook for about 15 minutes. Add the cauliflower florets and continue boiling for another 5 minutes, or until the potatoes are tender. Drain well, then mash with the milk. Stir in the blue cheese and set aside.
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Meanwhile, heat an ovenproof skillet over medium heat and add the chopped onion. Sprinkle with a pinch of salt and cook for about 3 minutes, until softened.
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Add the chopped carrots and celery and cook another 3 minutes. Add the ground chicken and cook about 5 minutes, breaking it up, until no longer pink. Stir in the flour to coat the mixture.
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Pour in the vegetable broth and Buffalo sauce. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens. Remove from heat.
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Spread the chicken mixture evenly in the skillet. Spoon the blue cheese cauliflower-potato mash over the top and smooth it into an even layer.
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Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until the top begins to brown and the filling is bubbling. Let cool slightly before serving.
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