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Western Shepherd's Pie

Western Shepherd's Pie



  1. Place chopped onion on the bottom of a 12-cup or larger crockpot. Add chicken thighs, beans and corn.
  2. In a small bowl, mix together 1 cup salsa, chilies, garlic and cumin. Pour over top. Cover and cook on low for 8 to 10 hours.
  3. Remove chicken pieces to a plate and using two forks, pull the meat into bite-sized pieces.
  4. Return meat to pot.
  5. Stir in cilantro.
  6. Peel potatoes, quarter, and place in a medium pan, add salt, cover with water and heat to boiling. Reduce heat and cook potatoes until fork-soft, about 10 minutes.
  7. Drain the potatoes and keep in pan.
  8. At this point, move one oven rack to 6-inches from broiler, and the other to the bottom rung.
  9. Turn broiler to high.
  10. Place a 3-quart casserole dish on the bottom rack to heat up while you prepare the potatoes.
  11. To the drained potatoes in the pot, add sour cream and remaining 1/2 cup salsa.
  12. Using a measuring cup or soup ladle, scoop a half-cup of liquid from the chili, add to potatoes and mash quickly with an electric beater.
  13. Continue to add chili liquid to the potatoes a little at a time until whipped creamy.
  14. Stir in shredded cheese.
  15. Remove casserole dish from oven, scoop the chili into the hot dish, top with mashed potatoes and use a fork to spread the potatoes to seal to the edge, then place about under the broiler for at least 5 minutes, watching carefully to not over-brown.
  16. Serve immediately.

Yield: 8 servings

Recipe courtesy of Patti Londre,

Recipe and photo credit: Idaho Potato Commission.


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