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Chili Shepherds Pie Recipe

2 Secrets to the Ultimate Chili Shepherds Pie Recipe

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A hearty and comforting dish that combines classic chili with a cheesy mashed potato topping, baked until golden and bubbly.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 6 medium russet potatoes (2 pounds), peeled and quartered
  • 3 tablespoons salted butter
  • 1/2 cup sour cream
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded Cheddar cheese, divided
  • 3 tablespoons chopped green onion, plus more for garnish
  • 1 pound ground beef
  • 3 (15-ounce) cans chili
  • 1 (11-ounce) can whole kernel corn with sweet peppers (Mexican-style), drained

Instructions

  1. Gather all ingredients. Preheat your oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
  2. Place potatoes in a large saucepan. Cover with salted water. Bring to a boil. Reduce heat and simmer for about 20 minutes, until tender. Drain and return potatoes to the saucepan.
  3. Add butter to the hot potatoes and let stand for 2 minutes. Mash until smooth.
  4. Add sour cream, milk, salt, and pepper to the potatoes. Mash until everything is combined.
  5. Fold in 3/4 cup of the Cheddar cheese and the green onions into the mashed potatoes.
  6. While potatoes cook, brown the ground beef in a large saucepan over medium heat for about 8 minutes. Drain any excess fat.
  7. Add the canned chili and drained corn to the beef. Heat the mixture until it comes to a simmer, about 5 minutes.
  8. Pour the chili and beef mixture into the prepared baking dish.
  9. Spoon the mashed potatoes over the chili layer. Smooth into an even layer.
  10. Sprinkle the remaining 1/4 cup of Cheddar cheese over the potatoes.
  11. Bake in the preheated oven for about 15 minutes, until hot and bubbly.
  12. Garnish with additional chopped green onions before serving.

Notes

  • You can use homemade chili instead of canned for a more personalized flavor.
  • For a crispier topping, broil the pie for the last 2-3 minutes of baking.
  • Let the dish stand for 5-10 minutes after baking for easier serving.
  • Author: Livia Reed
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 520
  • Sugar: 8g
  • Sodium: 980mg
  • Fat: 28g
  • Saturated Fat: 13g
  • Unsaturated Fat: 11g
  • Trans Fat: 1g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 24g
  • Cholesterol: 85mg

Find it online: https://www.yumivia.com/chili-shepherds-pie-recipe/