In honor of St. Patrick’s Day this week, I wanted to make an Irish them dish for the week. I usually pass on ham and cabbage and other traditional Irish meals, but shepherd’s pie is hard to pass up! This recipe has a Mexican twist so it’s the best of both worlds! Sláinte!
1 package Klondike Goldust® Express™ microwave baby potatoes
1 package Klondike Rose® Express™ microwave baby potatoes
1 pound fresh chorizo, casings removed
1 pound ground turkey
1 bunch green onion, chopped
1 14.75 ounce can Del Monte® Fire-Roasted Corn, drained
1 poblano chile pepper, chopped
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Freshly ground pepper
1 14 .5-ounce can diced tomatoes with green chiles
3/4 cup low-sodium chicken broth
1/2 cup light sour cream
4 tablespoons butter
Preheat oven to 400° F. In a large skillet over medium heat, cook the chorizo, breaking it up with a wooden spoon, until slightly browned, about 5 minutes. Add the ground turkey and cook, breaking it up, until browned, about 5 minutes. Add all but 1 tablespoon of the green onion to the mixture along with the corn, poblano, tomato paste, cumin, chili powder, 1 teaspoon salt and a freshly ground pepper. Cook, stirring, until the corn and peppers are slightly softened, about 5 more minutes. Add the tomatoes and chicken broth. Bring to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until slightly thickened, about 10 minutes.
In the meantime, prepare potatoes according to package directions. Place cooked potatoes in a large bowl and add the butter, sour cream, remaining green onion and a pinch or two of kosher salt. Mash well.
Transfer the chorizo and ground turkey mixture to a baking dish (or dishes as in my case). Dollop the mashed potatoes on top of the mixture and spread with the back of a spoon. Transfer the baking dish(es) to the oven. Bake until bubbling around the edges and the topping is browned, 25 to 30 minutes. Let rest 10 minutes before serving.
*Recipe adapted from the Food Network