So what do you do with the leftover sage??

Here's another recipe that I made this week, using the leftover sage from the Turkey Sage Chowder recipe (which, as my dad pointed out, did not have directions on what to do with the carrots and corn. Sorry--I forgot to alter the recipe, since those are my additions. Everything is now updated so check back!).

Anyway, back to the new dish. Lately, Amos and I have been tuning in to watch Rachael Ray's morning talk show. She cooks a recipe during the last 15 minutes of the show and this is always our favorite part. If we turn it on any earlier, Amos will say, incessantly, "watch cook. Mama, watch cook!"

A few weeks ago, she made a tasty looking dish called Chicken and Garlic-Herb Potato Shepherd's Pie. I made the recipe, step by step, but it wasn't what I thought it would be. As we ate it, we figured out what it was that we didn't especially love. Don't get me wrong, it was good, just not what I thought it would be. So I altered the recipe and here's what I came up with.

And I'll try to remember all of the alterations!

Sarah's (Rachael Ray) Chicken and Garlic-Herb Potato Shepherd's Pie:

Ingredients:

2 1/2-3 pounds Idaho potatoes, peeled and cut into chunks
Salt
1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling
2 pounds chicken breast, cut into half-inch dice
Black pepper
1 cup store-bought shredded carrots, chopped
1 cup frozen peas
One medium-sized white or yellow onion, diced

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon of chopped fresh Sage
1 package soft garlic and herb cheese (5 ounces), such as Boursin brand
2 egg yolks
1/4 cup flat leaf parsley (a handful), chopped
1/4 cup milk or chicken stock, enough to loosen up the potatoes
Paprika, for garnish

Preparation:
Pre-heat the broiler and place an oven rack at the center of the oven.
Place the potatoes in a medium pot and cover with cold water.

Bring to a boil, salt the water and cook until tender, 12-15 minutes.

While the potatoes are cooking, place a large skillet over medium-high heat with about 1 tablespoon of EVOO. Add the chicken, season it with salt and pepper and cook until golden brown and cooked through, 6-7 minutes.

Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, and then add the onion. Saute for a few minutes until they're translucent, then add the carrots and peas. Season the veggies with salt and pepper and cook until tender, about 2 minutes.

Scoot the vegetables over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk in the chicken stock, cook for 1 minute to thicken. Season the sauce with sage, then salt and pepper to taste. Pour the sauce and vegetables over the chicken in the casserole and combine.

Drain the potatoes and return them to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk or chicken stock, salt and pepper. Spread the potatoes over the chicken in the casserole dish.
Put the dish under your broiler until the top is golden brown, 3-5 minutes. Garnish with paprika.

The result is a sweet tasting, warm Shepherd's Pie, perfect for dinner on cold nights (like the ones we have around here!).

Hope you enjoy!