Rotiserrie Chicken Shepard’s Pie with Kolhrabi Mash and Greens

Serves 4-6

1 tablespoon butter

1 cup chopped onion

1 cup sliced carrots

1/2 cup sliced celery

2 garlic cloves, sliced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon rosemary, chopped

1/2 cup dry white wine

1/2 cup chicken stock (use homemade or low-sodium, organic)

1/2 cup heavy cream

2 cups shredded, cooked rotiserrie chicken

1 cup organic, frozen peas

For the kohlrabi mash and greens

1 head kohlrabi, peeled (I just cut the skin away with a chef’s knife) and cut into 2-inch cubes

3 Russet potatoes, peeled and cut into 2-inch cubes

2 tablespoons butter

1/2 cup heavy cream

1/2 cup milk

1 tablespoon olive oil

6 cups chopped greens, such as beet greens, kohlrabi greens, chard, kale or spinach, washed and spun dry

Kosher salt and coarse-ground pepper

2 tablespoons grated Parmesan cheese

Heat butter in a large skillet over medium-high heat and add onion, carrot, celery and garlic. Cook until softened, then add parsley, thyme and rosemary and season with salt and pepper. Stir to combine, then add wine, stirring and scraping all brown bits off the bottom of the pan. Bring to a boil, and cook until wine is reduced by half and slightly syrupy. Add stock and cream and stir to combine, then bring to a boil and reduce to a simmer, cooking until cream is reduced, and sauce coats a spoon. Stir in chicken and peas, then remove from pan and place in an 11 x 7 casserole dish.

Make the kohlrabi mash:

Put the kohlrabi into a large pot, cover with water and add a generous pinch of salt. Cover and bring to a boil, then uncover and reduce to a simmer. Cook kohlrabi for about 30 minutes, until slightly tender. Add the potatoes in with the kohlrabi, return to a boil, then simmer, cooking until both the potatoes and kohlrabi are tender and translucent. Drain kohlrabi and potatoes well in a colander. In the same pot, melt butter and slightly heat milk and cream.  Put kohlrabi and potatoes back into the pot, and mash with a potato masher until smooth, mixing in with the butter, milk and cream. Adjust consistency with additional warmed half and half, if necessary. Season with salt and pepper. 

  Heat a large skillet over medium-high heat, and add olive oil to the pan. Put greens into the pan, and stir until wilted. Add 1/4 cup of water to the pan, and cook greens until soft, from 5 to 15 minutes, depending on the type of greens. Season with salt and pepper. Fold cooked greens into the kohlrabi mash.

Heat an oven to 375 degrees. Spread the kolhrabi mash on top of the chicken mixture, then sprinkle with Parmesan cheese. Bake in oven until cheese is browned and chicken mixture is bubbling, then cool slightly and serve.