Chorizo Shepherd’s Pie is a hearty blend of Mexican chorizo, chicken, corn and a spicy tomato sauce topped with cheesy mashed potatoes. A complete meal in less than 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!!
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. This new version was tested on “the kids” and they loved it.
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Chorizo Shepherd’s Pie
- 5 large potatoes peeled and quartered.
- 1 Tbsp olive oil
- 12 ounces Mexican Chorizo casings removed
- 16 ounces ground chicken
- 3 large scallions white and light green parts only
- 12 ounce frozen corn
- 2 tbsp tomato paste
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/8 tsp ground pepper
- 15 ounce diced tomatoes
- 1 cup low-sodium chicken broth
- 3/4 cup sour cream
- 4 tbsp unsalted butter
- 1-1/2 cups pepper jack cheese shredded
- Preheat oven to 400°F.
- Place the potatoes in 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.
- 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.
- 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. Cook, stirring until the corn is heated, about 5 more minutes, Add the tomatoes and the chicken broth, Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, about 10 minutes or until slightly thickened.
- 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. Spoon the mashed potatoes on top of the skillet mixture, then spread with the back of the spoon.
- Transfer the skillet to the oven and bake until bubbling around the edges and the topping is browned in spots, about 20-25 minutes. Let rest 10 minutes then sprinkle with the reserved scallions before serving.
Low fat sour cream was used for this recipe
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