Chicken and Garlic-Herb Potato Shepherd's Pie

From Rachael Ray's big orange cookbook.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2 1⁄2-3  lbs idaho potatoes, peel and cut in chunks
•  salt
• 1  tablespoon extra virgin olive oil
• 2  lbs chicken breasts, cut into 1/2-inch cubes
•  pepper
• 1  cup  shredded carrot, chopped
• 1  cup  frozen peas
• 1  small  bunch scallion, thinly sliced
• 2  tablespoons butter
• 2  tablespoons flour
• 1⁄2 cup white wine
• 1 1⁄2 cups  chicken stock
• 1  tablespoon Dijon mustard
• 6  sprigs tarragon, leaves removed and chopped
• 5  ounces  garlic & herb spreadable cheese, softened
• 2  egg yolks
• 1⁄4 cup flat leaf parsley, choppped
• 1⁄4 cup milk
•  paprika

Directions

1. Preheat broiler and place an oven rack in the center of oven.
2. Place potatoes in medium pot, cover with water, and boil in salted water until tender. About 12-15min.
3. While potatoes are boiling, place large skillet over med-high heat and add 1 tbsp EVOO. Add the chicken, season it with salt and pepper and cook until golden brown, or about 6 minute Remove chicken and place in casserole dish.
4. Add another drizzle of EVOO to pan, and add carrots, peas, and scallions, Season with salt and pepper and cook until tender, about 2 minutes. Push veggies to one side of pan and melt in the butter. Sprinkle the flour over the butter and cook 1 minute, stirring. Whisk in the wine and cook 1 minute Add chicken stock to thicken. Season with mustard and tarragon and salt and pepper to taste. Pour over chicken and stir to combine.
5. Drain the potatoes and return to pot. Mash with cheese, egg yolks, parsley, milk, salt and pepper. Spread on top of veggie/chicken mix. Broil until top is golden brown about 3-5 minute Garnish with paprika.