Shepherd's Pie with Chicken and Kale

Ingredients:

• 450 g potatoes, peeled and cut into pieces
• 450 g celery root, peeled and cut into pieces
• 2 cups of milk
• 3 cups chopped kale (about 60 g)
• 1 bunch green onions (white and light green parts only), chopped
• 6 tablespoons unsalted butter
• 2 large shallots
• 3 carrots, chopped
• 2 tbsp. flour
• 1 cup lightly salted chicken broth
• 700 g skinless and boneless chicken thighs, cut into 1 cm pieces.
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley

Preparation:

1. Combine the potatoes, celery root, milk, 1 tablespoon of salt, and a few grinds of freshly ground black pepper in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer until the vegetables are tender but not mushy, about 15 minutes. Add the kale and green onions; cover and cook, stirring occasionally, until the kale is tender, about 6 minutes.
2. Place a colander over a bowl and drain the vegetables. Don't discard the milk. Return the vegetables to the pan and add 4 tablespoons of butter and 0.5 cups of milk. Mash, adding up to 1/4 cup of milk if necessary.
3. Preheat oven to 200°C.
4. In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the shallots, carrots, 1 tablespoon salt, and some freshly ground black pepper. Cook, stirring, until the vegetables are softened, about 15 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add the chicken broth. Bring to a boil, then reduce heat to medium-low; add the chicken and simmer until cooked through, about 8 minutes. Remove from heat and stir in the chives and parsley.
5. Divide the chicken mixture among six 350ml (12 oz) casseroles or ramekins. Top with the mashed potatoes and spread them with the back of a spoon. Bake until bubbly around the edges and the filling is golden brown in spots, about 20 minutes. Let rest for 5 minutes before serving.
   
   Note
   
   You can also make this shepherd's pie in a 3-quart baking dish.