Spring Shepherd's Pie – Rachael Ray

Ingredients

• 2 1/2-3 pounds Idaho potatoes (about 4 large), peeled and cut into chunks
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 pounds boneless, skinless chicken breast, cut into small dice
• Salt and ground black pepper
• 1 cup store-bought shredded carrots, roughly chopped
• 1/2 box frozen peas (10 ounces) (about 1 cup)
• 7-8 scallions, thinly sliced
• 6 sprigs of tarragon, leaves removed and chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup white wine
• 1 1/2 cups chicken stock
• 1 tablespoon Dijon mustard
• 1 5-ounce package soft garlic and herb cheese, such as Boursin
• 2 egg yolks
• 1/2 cup flat leaf parsley (about a handful), chopped
• 1/4 cup milk or chicken stock, to loosen potatoes
• Paprika, for garnish