Oh me and my backlog of recipes. Well, photos anyway. I don’t seem to be writing as fast as I’m making and photographing. And then, there’s the whole wandering off to other countries and the complete destruction of my kitchen – just makes the whole thing a bit hard.
Yet the cooking thing seems to continue… But the emphasis is now on making big pots of stuff and how to have it a million times and not get bored. (At least until we have a kitchen sink again.) Thus I bring to you; Chili Shepherds Pie. Ever since I was introduced to shepherds pie I’ve wondered why there isn’t an American version. (Although, I suppose the equivalent would be Ranchers Pie or something.) Seemed to me that chili topped with a twice baked potato topping loaded with cheddar cheese and baked up would be very yum. And it is… very yum.
Honestly, I really think the potential on this is limitless. You could pair any kind of chili with any kind of potato mixture, be it rustic or refined, flavorful or subtle. Personally, I can’t wait to try my green chili with some finely beaten mashed potatoes with Cotija cheese.
Chili Shepherd’s Pie
part of 1 recipe of The Merciless Chili of Quetzlzacatenango
4 yukon gold potatoes
1/2 c light* sour cream
1/2 c cheddar cheese
1/4 c green onions, thinly sliced
1 – 2 T butter
salt & pepper
Preheat your oven to 375°f. Prick the potatoes a few times with a fork. Cook until they’re tender and easily pricked with a fork.
Cool and peel. Mash up with a fork. Toss together with the rest of the ingredients. Spoon chili into shallow individual bowls and top with potato mixture. (We liked a 1:1 ratio.) If you want to make the top all golden, brush with a bit more butter. Bake in 375°f oven for 30 – 45 minutes.
Eat and enjoy!
Behold the perfect ratio!
* okay, this is a little quirk of mine – I just like the flavor of light sour cream better than regular, it mellower and doesn’t remind me of food my mom made in the 70s.