This Chili Shepherd’s Pie is my best friend when I am in dire need of a dish that is quick and easy to make but would still look fabulous and taste as good. It is one of my husband’s most requested dish, well next to my chicken curry.
I just gave the usual Shepherd’s Pie a bit of a twist by using chili instead of the regular beans. It is also perfect for lunch or dinner parties, especially when you are pressed for time but would still like to impress your guests and it is actually quite hearty.
1 medium onion, diced
2 cloves of garlic, minced
150g ground beef
150g ground pork
2 Tbsp Soy Sauce
1 can chili beans
1 can green peas (optional)
½ cup red bell pepper (optional)
4 medium potatoes (see Tips below)
½ cup milk or more
2 Tbsp Butter
1 c. shredded cheese
2 Tbsp Vegetable Oil
Salt and Pepper
- Boil potatoes, mash and season to taste with milk and butter and salt.
- In a pan or skillet, saute garlic and onion in oil. Add the ground meat and stir until all of the meat is cooked, add soy sauce and pepper and let cook until brown. Add chili beans, peas and bell pepper and let it cook for 2-3 minutes more.
- In a deep baking dish, spread cooked meat and vegetable evenly. Then spread the mashed potatoes over the meat and sprinkle cheese on top. Place in oven and bake at 400°F/200°C until cheese is bubbly or light brown.
To save time, you can also use instant mashed potato and prepare it as per direction in the box. But I usually use milk instead of just hot water by warming milk in a bowl in the microwave, then adding the powdered mashed potato, butter and some salt to taste.
You may also use other beans like white beans or chickpeas instead of chili beans.