It's Texas shepherds pie.
It is a beef in chorizo.
You can use plant-based,
like Impossible or something like that,
you can use plant-based meat substitute
and plant-based chorizo.
So, feel free, if you're a vegetarian to make this too.
I've already got in this pot, sweet potatoes
and russet potatoes, two of each,
two large sweet potatoes, two large russet potatoes,
cooking up, once it comes to a boil in well salted water.
I'm going to drain off our potatoes 'cause they're tender.
I just checked them
and now you can do two things, guys.
If you have a food mill you can take the hot pot
and put the food mill on top, dump the taters back in
and you can mill it or you can mash them by hand
and use a hand mixer to help you make the topping.
This is the topping for the shepherds pie.
You know, while I'm finishing these up
why not at least get the onions going in here.
So, I have a large onion and I'm working on a jalapeno.
I'm gonna add that to a little bit
of olive oil or vegetable oil.
You add a little salt and that makes everybody sweat out
their juices and give you their flavor.
All right, give this a stir.
So, now this can be working
while we're still working on the potato topping.
I have warm milk and melted butter,
about a cup of milk and you just add as you need.
I've got about three quarters of a cup in there now
and I added two tablespoons of butter.
There's already salt in the potato water,
potatoes love salt and now we're gonna add some heat.
So, about two tablespoons of chipotle paste.
Absolutely perfect.
So, I'm gonna put a lid on it, pop it off to the side.
Just keep it warm.
You soften the veg.
You add the meat, brown and break it up.
Now the chorizo, of course, the fresh chorizo
has tons of spice in it already.
So, really we wanna of focus on
the even flavoring of the ground meat itself.
So, that's what I'm gonna do, focus on the meat itself.
The ground beef needs a little salt.
I know we added salt to the onion
but that was for the onion and the chili pepper.
Every layer we need to season as we go in any dish.
Now, we're going to add
about a third of a palm full each of our cumin,
organo and pimento,
smoked paprika
and a couple tablespoons of worcestershire sauce,
always give it a good shake,
big fat splash of that.
Now, once the beef browns and crumbles,
then you can add in the chorizo
and brown and crumble the chorizo.
Now, I'm adding in some fire roasted tomatoes.
I added a little bit of beef stock
just to keep it saucey.
Smooth out the beef and chorizo, best you can.
Look, it doesn't have to be perfect,
it's gonna taste delicious.
Don't worry about it
and then take your russet and sweet potato mixture
and put that up on top.
Now, we top that with one brick
and remember I added a little sour cream,
added a good fat dollop of the sour cream,
and we top that,
just enough sharp cheddar cheese to cover
and then put that in the oven until it's bubbly and brown.
So, here we go.
There's the shepherds pie.
There's our green onion
and then some pickled jalapeno peppers.