This Western Shepherd’s Pie is the result of a “love affair” between Idaho® Potatoes and food bloggers first sparked at Camp Blogaway! That’s where the coolest potato guy, Don, had a chance to get to know our community of food bloggers from across the country. Ideas started to hatch, and love blossomed…
One idea was to showcase bloggers in a full-page newspaper feature for Valentine’s Day, and distribute it to 100+ newspapers around the U.S. for February, Potato Lover’s Month. Cute, right?? WATCH FOR THIS in your local food section and email me if you see it, OK?
Five of us created a Potato Lover’s recipe for our loved ones: Potato and Beet Galette by Erika of In Erika’s Kitchen, Romesco Fingerling Potato Salad on a Bed of Greens by Nancy of A Communal Table, Idaho Potato-Asiago Cheese Muffins with Herbs de Provence by Valentina of Cooking On The Weekends and Cream of Potato and Poblano Soup by Ericka of Nibbles & Feasts. My kitchen transformed into a rockin’ studio for the shoot; Erika punched up ABBA on the iPod and got the party started. Thank you to talented food photographer Christina Peters, who made us look great.
My recipe: Western Shepherd’s Pie is green turkey chili capped with mashed potatoes and broiled until brown. Heartwarming, this is how we eat in this household. Happy Valentine’s Day to you from Worth The Whisk and Idaho Potatoes…
Western Shepherd’s Pie
- ½ onion, chopped
- 1 ½ lbs. boneless, skinless chicken thighs
- 1 can (15.5 oz.) white cannellini beans, drained and rinsed
- 1 can (11 oz.) corn, drained
- 1 ½ cups medium heat green salsa, divided
- 1 can (4.5 oz.) chopped green chiles, medium heat
- 2 tsp. minced garlic
- 1 1/2 tsp. ground cumin
- 1/3 cup chopped fresh cilantro
- 2 large Idaho® Russet potatoes
- 1/2 tsp. salt
- 1 cup shredded cheddar cheese
- ½ cup sour cream
Place chopped onion on the bottom of a 12-cup or larger Crockpot. Add chicken thighs, beans and corn. 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.
Remove chicken pieces to a plate and using two forks, pull the meat into bite-sized pieces. Return meat to pot. Stir in cilantro.
Peel potatoes, quarter, 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. Drain the potatoes and keep in pan.
At this point, move one oven rack to 6-inches from broiler, and the other to the bottom rung. Turn broiler to high. Place a 3 qt. casserole dish on the bottom rack to heat up while you prepare the potatoes.
To the drained potatoes in the pot, add sour cream and remaining ½ cup salsa. 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. Continue to add chili liquid to the potatoes a little at a time until whipped creamy. Stir in shredded cheese.
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. Serve immediately.
Makes 6 to 8 servings.