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Chorizo Shepherd's Pie is a hearty blend of Mexican Chorizo, chicken and corn with a spicy tomato sauce, topped with velvety pepper jack cheese mashed potatoes. A complete meal that is ready in under an hour.

Chorizo Shepherd’s Pie

Chorizo Shepherd’s Pie is a hearty blend of Mexican Chorizo, chicken and corn with a spicy tomato sauce, topped with velvety pepper jack cheese mashed potatoes. A complete meal that is ready in under an hour.

 

Chorizo Shepherd's Pie is a hearty blend of Mexican Chorizo, chicken and corn with a spicy tomato sauce, topped with velvety pepper jack cheese mashed potatoes. A complete meal that is ready in under an hour.

Weeknights are hectic and the last thing most of us want is to spend hours in the kitchen cooking dinner, and then having to face a kitchen full of dishes. Like most people, I hate cleaning up after dinner. Our rule is that if you make dinner, then someone else has to clean up. But who is this  “someone else”?  Apparently he or she never dines with us because even though I cook, the cleaning up usually falls to me too.

To make clean up easy, all of my go-to dinners have to be prepared in two dishes or less. For Chorizo Shepherd’s Pie, there is the pot for the potatoes (also used to mash them in) and the oven-proof skillet. As far as oven-proof goes, one of the best things I ever did was buy a large cast-iron skillet. Once it is cured, it is the easiest pan ever to clean. Just a word of caution….cast-iron weighs a ton!  But just imagine the sculpted arms you will have!!

Chorizo Shepherd's Pie is a hearty blend of Mexican Chorizo, chicken and corn with a spicy tomato sauce, topped with velvety pepper jack cheese mashed potatoes. A complete meal that is ready in under an hour.

This recipe was loosely adapted from one in Food Network Magazine. The original recipe was re-worked to make it less spicy and in my opinion, more kid-friendly.  It was  lightened up by replacing the beef with chicken, the chili’s were omitted, the meat amounts were increased and the amount of corn reduced.

Chorizo Shepherd's Pie is a hearty blend of Mexican Chorizo, chicken and corn with a spicy tomato sauce, topped with velvety pepper jack cheese mashed potatoes. A complete meal that is ready in under an hour.

 

Chorizo Shepherd's Pie is a hearty blend of Mexican Chorizo, chicken and corn with a spicy tomato sauce, topped with velvety pepper jack cheese mashed potatoes. A complete meal that is ready in under an hour.

 

 

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Chorizo Shepherd’s Pie

  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

Chorizo Shepherd’s Pie is a hearty blend of Mexican Chorizo, chicken and corn with a spicy tomato sauce, topped with velvety pepper jack cheese mashed potatoes. A complete meal that is ready in under an hour.


Scale

Ingredients

  • 2 pounds russet potatoes, peeled and quartered.
  • Kosher salt
  • 1 TBSP olive oil
  • 12 ounces Mexican Chorizo, casings removed
  • 1 pound ground chicken
  • 1 bunch chopped scallions, white and light green parts only
  • 12 ounce bag frozen corn
  • 2 TBSP tomato paste
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • ground pepper
  • 1 15 ounce can diced tomatoes
  • 1 cup low-sodium chicken brother
  • 3/4 cup sour cream
  • 4 TBSP (1/2 stick) unsalted butter
  • 11/2 cups shredded pepper jack cheese

Instructions

  1. Preheat the oven to 400 degrees. Put the potatoes into a large saucepan, cover with cold water by 1 inch and add 1/4 tsp salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork tender, 20-25 minutes.
  2. While the potatoes are cooking, heat the olive oil in a large ovenproof skillet over medium-high heat. Add the chorizo and cook, breaking up with a spoon until browned, about 5 minutes. Add the chicken and cook, breaking it up with a spoon, until cooked and slightly browned, about 5 minutes.
  3. Add all but 1 tablespoon of the scallions to the skillet, along with the corn, tomato paste,cumin, chili powder, 1 tsp salt and a pinch of pepper.
  4. Cook, stirring until the corn is heated, about 5 more minutes, Add the tomatoes and the chicken broth.
  5. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, about 10 minutes or until slightly thickened.
  6. When done, drain the potatoes and let cool slightly. Return to the pot and add the sour cream and butter and mash well. Stir in the cheese and season with salt and pepper to taste.
  7. Spoon the mashed potatoes on top of the skillet mixture, then spread with the back of the spoon.
  8. Transfer the skillet to the oven and bake until bubbling around the edges and the topping is browned in spots, about 20-25 minutes.
  9. Let rest 10 minutes then sprinkle with the reserved scallions before serving.

Notes

* Note – for the sodium sensitive -The salt can be omitted from the recipe during preparation. Salt to taste before serving as desired.
Low fat sour cream was used for this recipe

 

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