Today for my fourth dish out of the roasted chicken that I cooked earlier, I made my version of southwestern shepherd's pie. I love to cook foods with a little spice in it. For my ingredients I used chorizo and chicken for the meat. And for the vegetables I love onions and bell peppers, so i put in 1 yellow and 1 red bell pepper, 1 red onion, and 6 cloves of garlic. I cooked the chorizo first, then when that was done I added the vegetables. When I cook chorizo I always sautee my vegetables right after because chorizo drippings are delicious! I added cumin, salt, pepper, and a little oregano to the vegetables when I sauteed them. After that is all done, I added the chicken, finely diced, with a little bit of oil and sauteed until slightly brown. I combined all of these in a bowl and set aside. I used yukon gold potatoes for my mash. I cooked them until fork tender and strained. I put them back in the pot and added about a cup of half&half, 3 cloves of garlic minced, 4 tablespoons of cream cheese, half a cup of aged cheddar, and cilantro minced. In a casserole pan I spread the meat and vegetable mixture out evenly. On top of that I put the potatoes and then I usually take a fork and make peaks. Last but not least I melted some butter down and lightly spread that over the top in a nice even coat. I cooked it at 400 for about 30 to 35 minutes. I was really pleased by the out come and I definitly think I will try this dish again.
