Chili Shepherd's Pie
Ingreadient
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6 medium russet potatoes (2 pounds), peeled and quartered
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3 tablespoons salted butter
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1/2 cup sour cream
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1/3 cup whole milk
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 cup shredded Cheddar cheese, divided
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3 tablespoons chopped green onion, plus more for garnish
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1 pound ground beef
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3 (15-ounce) cans chili
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1 (11-ounce) can whole kernel corn with sweet peppers (Mexican-style) drained
Direction
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
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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.
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Add butter and let stand for 2 minutes. Mash until smooth.
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Add sour cream, milk, salt and pepper; mash until combined.
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Fold in 3/4 cup Cheddar cheese and green onion.
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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.
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Add chili mixture to the prepared baking dish.
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Spoon mashed potatoes over the chili and smooth to an even layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
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Bake until hot and bubbly, about 15 minutes. Garnish with additional green onions.
