Chili Shepherds Pie

As the temperature drops, comfort foods are in the cool air…….Chili Shepherds Pie is the best of two comfort foods!!

Chili Shepherds Pie

Chili is a must for fall, nothing warms the body and soul quite like a bowl of chili.

Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water, some add cream or milk, some add butter, but whatever your way, creamy mashed potatoes always hit the spot.

Chili Shepherds Pie 4

Now these two together in the tradition of Shepherds Pie sounded like a hearty, fall dish to warm your innards.

This dish can be made from scratch, using leftovers, or by buying ready made at the local grocery store.

I have the chili recipe and my favorite way to make mashed potatoes recipe listed below.

Chili Shepherds Pie 3

If you have left over chili and mashed potatoes, just reheat them and follow the recipe.

If you are in a hurry and need a meal quick……use canned chili and ready made mashed potatoes.
I used a cast iron skillet, but you can chose your own vessel.

Chili Shepherds Pie 9

Place the chili in the pan, sprinkle with cheese, and cover with mashed potatoes.

Broil until golden brown……serve and enjoy a two, two two fall foods in one………Chili Shepherds Pie!

Print

Chili Shepherds Pie

  • Author: Marty Boyd

Scale

Ingredients

  • I recipe of Hearty Chili
  • 1 recipe mashed potatoes
  • 1 cup shredded cheddar cheese ( or cheese or your choice)

Instructions

  1. Preheat oven to broil.
  2. Place chili in a large cast iron skillet.
  3. Sprinkle cheese over chili.
  4. Cover with mashed potatoes.
  5. Spread the potatoes to cover the chili.
  6. Place under broiler for 5-7 minutes or until potatoes are golden brown.
  7. Remove from broiler.
  8. Serve and enjoy!
Print

Hearty Chili


Scale

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 1/2 cups beef stock
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce cans pinto beans, drained and rinsed
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 3 Tablespoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ¼ cup cornmeal

Instructions

  1. In a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium heat.
  2. Add remaining ingredients, stirring well. Cover and cook over low heat, stirring occasionally, for about 2 hours.
Print

Mashed Potatoes


Scale

Ingredients

  • 1 1/2 pounds potatoes, peeled and cut lengthwise into quarters
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • Salt and Pepper to taste

Instructions

  1. Place the peeled and cut potatoes into a medium saucepan. Cover with cold water. Add a half teaspoon of salt to the water. Over high heat, bring to a boil. Reduce the heat to low to maintain a simmer, and for 15 to 20 minutes, or until are fork tender.
  2. Melt the butter and warm the cream in the microwave.
  3. Drain the water from potatoes, leaving potatoes in pan. Pour the heated cream and melted butter over the potatoes. Mash the potatoes using a potato masher, mashing until the potatoes are smooth. Don’t over-beat. Add salt and pepper to taste.

 

Broccoli Tomato Stacks

Broccoli Tomato Stacks

Broccoli Tomato Stacks

I have discovered something about myself…….I’m a streaker………not that kind ……….yikes!

I am a food streaker! Seems like I get an ingredient in my mind and I go to extremes in making things with it, until the next ingredient comes along. Kinda food ADD!

So, right now tomatoes are on my radar. The Tomato Cobbler was so good with the cherry tomatoes and goat cheese biscuits……..yummy! But, what about those big tomatoes you have? Why not stack them or better yet, stack on them. As a kid, broccoli was on my eeewww list……you know, curling up your lip, no way is that going in my mouth. Well……as an adult it’s more of an mmmm and can’t wait to pop it in my mouth. The only way I won’t eat it these days is if its over cooked, you know it turns a weird green gray color and falls completely apart, so be careful when cooking.

Broccoli Tomato Stacks 1

Cooked to a tender crisp….add a shallot….gives an onion, garlic flavor all in one. Salt and pepper, a pinch of red pepper flake for heat, and gooey swiss cheese. Spoon on top of tomatoes cut in half inch slices, topped with more swiss cheese, pop them in the broiler and ta da, Broccoli Tomato Stacks.

They make a perfect side dish for any kind of meat or fish. They also would be a good vegetarian lunch. So whether for a side dish or as a meal itself, satisfy your food streak with these stacked up beauties.

Broccoli Tomato Stacks Collage

Print
Broccoli Tomato Stacks

Broccoli Tomato Stacks

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Broil
  • Cuisine: American

Scale

Ingredients

  • 2 cups chopped broccoli
  • 3 large tomatoes
  • 1 cup shredded swiss cheese
  • 1 shallot minced
  • Pinch of red pepper flakes
  • Salt and Pepper to taste

Instructions

  1. Preheat broiler.
  2. Steam or sauté broccoli and shallots with pinch of red pepper flakes and salt and pepper to taste. Set aside.Cut tomatoes into 1/2 inch slices, place on paper toweling to drain for about 10 minutes.
  3. Place tomato slices on a baking sheet lied with parchment paper.
  4. Combine 2 tablespoons of swiss cheese into the broccoli and shallots.
  5. Spoon broccoli mixture on top of tomatoes. Top with remaining cheese.
  6. Broil 4-5 inches from heat for 7-10 minutes or until the cheese is melted and beginning to brown.

Keywords: broccoli, tomato, swiss cheese, shallot, side dish

Broccoli Tomato Stacks Info