Chicken and Porcini Shepherd's Pie with Fontina Sage Potatoes

I left the skins on my potatoes, that is up to you. This was before it went into the oven to brown the top. This recipe is from the Rachael Ray Look & Cook book. This was a nice comfort food dinner, especially since it's still so cold here.

• 2 lbs potatoes, peeled and cubed
• salt and pepper
• 1/2 cup whole milk
• 4 stems fresh sage, leaves removed and thinly sliced
• 1 cup shredded Italian Fontina Cheese
• freshly grated nutmeg
• 1 egg, lightly beaten
• 1/2 oz dried porcini mushrooms
• 2 cups chicken stock
• 2 tbsp evoo
• 1/4 lb diced pancetta or prosciutto
• 1 1/2 lbs boneless, skinless chicken thighs or tenders, diced
• 3 shallots, chopped
• 2 medium carrots, peeled and diced
• 2 tbsp butter
• 2 tbsp flour
• 1/2 cup dry white wine

1. Place the potatoes in a pot, cover with water and bring to a boil. Salt the water and cook until the potatoes are fork tender. Drain the potatoes and return to hot pot. Mash the potatoes with the milk, sage, salt , pepper and cheese. Add nutmeg to taste.
2. While waiting for the potatoes to boil, place the porcinis in a small pot and cover with the stock. Place over medium heat and bring to a boil, then reduce the heat to low and simmer to reconstitute the mushrooms.
3. While the mushrooms are softening heat the EVOO in a skillet over medium-high heat and preheat the broiler.
4. Add the pancetta to the oil and crisp for 2-3 minutes. Add the chicken and cook 5-6 minutes. Add the carrots and shallots and cook for 5 minutes more.
5. Make a well in the center of the pan and add the butter and melt it. Whisk the flour into the butter and cook for 1 minute, then add wine.
6. Remove the porcinis from the stock and stir the stock into the chicken mixture. Chop the mushrooms and stir into the mixture. Thicken the sauce for 2 minutes and scoop the chicken into a 9x13 casserole. 
7. Top with the potatoes, brown under the broiler for a couple minutes and serve.