INGREDIENTS MASHED POTATOES – 1 1/2 pounds Russet Potatoes – 3 tbsp Salt – 1 cup Milk – 2 tbsp Butter – 1 cup Manchego – 1/4 cup Parmesan Cheese – 1 tbsp Italian Flat Leaf Parsley – 1 tsp Black Pepper – 1 tsp Garlic Powder – 1/2 tsp Onion Powder BEEF FILLING – 2 tsp EVOO – 3 Carrots – 2 Celery Stalks – 2 Scallions – 2 cloves Garlic – 1 lb Ground Beef – 1 tsp Salt – 1/2 tsp Black Pepper – 1/2 tsp Thyme – 1 tbsp Tomato Paste – 1 tsp Worcestershire Sauce – 1 cup Chicken Broth – 2 tbsp Cornstarch – 1 cup Corn Kernels
Love having a make-ahead meal for busy weeks! This dish is a mashup of English and Spanish flavors, bold and tasty! Got leftover mashed potatoes or veggies to use up? This is a great recipe to add them to. I added chorizo so there's more flavor and spice to this very traditional dish. Not spiciness.
MAKE THE MASHED POTATOES.
PREPARE THE FILLING WHILE THE POTATOES ARE COOKING. CHOP CARROTS, CELERY AND SCALLIONS.
DEPENDING ON THE TYPE OF CHORIZO YOU BOUGHT, CHOP IT UP OR BREAK IT UP ONCE THE CASING IS REMOVED.
MIX THE POTATOES INTO THE MASHED POTATOES FOR THE TOP OF THE SHEPHERD'S PIE.
FINISH THE FILLING BY ADDING THE GARLIC, SCALLIONS, BEEF AND CHORIZO TO THE ALREADY SOFTENED CHORIZO.
ADD A SLURRY TO THE FILLING AND ALL THE SAUCE AND SEASONINGS.
ASSEMBLY IS EASY! ADD THE FILLING TO THE BAKING DISH. STIR IN THE CORN KERNELS. THEN ADD THE POTATOES FROM THE OUTSIDE IN.
TIP! IF you want those beautiful toasty parts on the potatoes, make sure you create peaks and valleys in the potatoes with your spoon. If the potatoes are completely smoothed out, you won’t get those delicious browned points.