Name: Chili Shepherd's Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Scottish
Ingredients: 6 medium russet potatoes (2 pounds), peeled and quartered; 3 tablespoons salted butter; ½ cup sour cream; 1/3 cup whole milk; ½ teaspoon salt; ¼ teaspoon ground black pepper; 4 ounces cheddar cheese, shredded (1 cup), divided; 3 tablespoons chopped green onion, plus more for garnish; 1 pound ground beef; 3 (15-ounce) cans chili; 1 (11-ounce) can whole kernel corn with sweet peppers (Mexican-style), drained

Chili Shepherd's Pie

This chili shepherd's pie features ground beef and homemade mashed potatoes.

1 hr 5 min total 15 min prep 50 min cook 8 636 cal

Instructions

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1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2 Place potatoes in a large saucepan with enough salted water to cover. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes; drain and return to saucepan.
3 Add butter and let stand for 2 minutes. Mash until smooth.
4 Add sour cream, milk, salt and pepper; mash until combined.
5 Fold in 3/4 cup Cheddar cheese and green onion.
6 Meanwhile, cook ground beef in a large saucepan until browned, about 8 minutes; drain fat. Add chili and corn; heat until it comes to a simmer, about 5 minutes.
7 Add chili mixture to the prepared baking dish.
8 Spoon mashed potatoes over the chili and smooth to an even layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
9 Bake until hot and bubbly, about 15 minutes. Garnish with additional green onions.