Tex-Mex Shepherds Pie
Yup, this is a comfort food. You’re welcome.
1 kilo (2 1/2 pound) potatoes, peeled and cut into 2″ pieces
2 Tablespoons canola oil
1 large onion, diced
1 poblano chile, diced
2 stalks celery, cut into 1/4″ slices
2 chorizo sausages, cut into quarters then diced
350 grams lean ground beef (a little more than 1/2 lb)
3 cloves garlic, minced
3/4 teaspoon ground cumin
1/4 teaspoon black pepper (freshly ground if available)
14 oz can diced tomatoes
1/2 cup chicken (or turkey) stock
1 cup frozen peas
1/4 cup frozen chopped spinach
1/3 cup sour cream or plain yogurt
3 Tablespoons milk
2 Tablespoons butter
1/1/2 cups grated cheddar cheese
1/4 teaspoon red pepper flakes
Preheat oven to 400F. Cook potatoes in salted water until tender.
While potatoes are cooking, heat the oil in a large pot.
Add onion, poblano and celery and cook 5 minutes over medium high heat, until vegetables are softened.
Add chorizo and ground beef. Cook, stirring often until meat is no longer pink. 3 – 5 minutes.
Stir in garlic, cumin and pepper and cook 1 minute more.
Add tomatoes and chicken stock, increase heat to high, and bring to boil. Once boiling, reduce heat to medium and simmer until liquid is reduced by about half and slightly thickened. 5 – 10 minutes. Stir in frozen peas and spinach.
Transfer to 9″ x 13″ oven-proof casserole & set aside.
Drain potatoes and let cool slightly. Add sour cream, milk and butter. Mash well. Taste for seasoning, add salt to taste. Stir in cheese and red pepper flakes and mix well.
Gently dollop potatoes over meat mixture in casserole, smoothing a bit with a spoon so there are no gaps between the dollops.
Bake 30 – 35 minutes until edges are bubbling and potatoes have started to brown in spots. Let stand 10 minutes before serving.
Serve with a fresh green salad to ease any guilt you might feel from adding all that cheese to the potatoes.