Mexican Shepherd’s Pie

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  • Potato Type: Russet
  • Serves: 4
    Prep Method: Baked
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Description

Ramekins are filled with chorizo, peppers, beans, corn and plenty of spices and topped with mashed potatoes, queso fresco and cilantro in this creative take on a Mexican Shepherd’s Pie. Created by Debbie Reid, this was one of the Top 10 finalist recipes from the World Recipe Championship competition at the 2014 World Food Championships. World Recipe Championship competitors were challenged to create a signature dish using two required ingredients: cheese and potatoes.

Ingredients

  • 1 lb. russet potatoes, peeled and cubed
  • 3 to 4 tablespoons milk
  • 1 tablespoon butter
  • 1 1/2 cups finely shredded Mexican four-cheese blend
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 lb. fresh Mexican chorizo, casings removed
  • 1/2 large poblano pepper, seeded and chopped
  • 1/2 medium red bell pepper, seeded and chopped
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 3/4 cup Mexican beer
  • 1 1/2 teaspoon cornstarch
  • 2 tablespoon tomato paste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon lime juice
  • 1/2 cup canned black beans, rinsed and well-drained
  • 1/4 cup canned or frozen corn, thawed or well-drained
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon lime zest
  • 2 ounces crumbled queso fresco
  • Tortilla Chips, Cilantro, Red
  • Jalapeño Slice, Green Jalapeño Slice

Preparation

  1. Heat oven to 375 degrees F. Spray four (4) 1-cup ramekins with nonstick cooking spray; set aside.
  2. Place the potatoes into a large saucepan; cover with water. Bring to a boil over high heat, lower heat to medium, and cook until potatoes are fork tender.
  3. Drain potatoes; place back into saucepan.
  4. Add in 3 tbsp. milk and the butter and mash until smooth.
  5. Add in 1 cup of the cheese blend, the chives, minced cilantro, 1/4 tsp. salt, and 1/4 tsp. black pepper and mix to fully combine. Add in remaining 1 tbsp. milk.
  6. Place the chorizo in a large nonstick skillet and cook over medium-high heat for 2 minutes.
  7. Add in the poblano pepper, red bell pepper, onion, and garlic and continue to cook until chorizo is cooked through, being sure to break up the chorizo into bite-sized pieces as it cooks, approximately 5 minutes. Drain well.
  8. Wipe out the skillet; place over medium heat.
  9. Add in the beer and cornstarch and whisk together.
  10. Whisk in the tomato paste. Add in the paprika, ancho chile powder, cumin, oregano, the remaining 1/4 tsp. salt, the remaining 1/4 tsp. black pepper, lime zest, and lime juice.
  11. Mix to combine.
  12. Add in the chorizo mixture, black beans, corn, and chopped cilantro. Mix to fully combine.
  13. Evenly ladle the chorizo mixture into the prepared ramekins.
  14. Top with the queso fresco, then top with the reserved mashed potatoes.
  15. Sprinkle with the remaining 1/2 c. cheese blend. Bake until heated through, approximately 15 to 18 minutes.

Nutrition

Calories660
Fat41g
Sodium1251mg
Cholesterol109
Vitamin C66%
Carbohydrates40g
Fiber6g
Protein33g
Potassium1210mg

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