Chili Shepherd's Pie

Ingredients

• 6 medium russet potatoes (2 pounds), peeled and quartered
• 3 tablespoons salted butter
• ½ cup sour cream
• 1/3 cup whole milk
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 ounces cheddar cheese, shredded (1 cup), 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. 1

   Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. 

2. 2

   Place potatoes in a large saucepan with enough salted water to cover. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes; drain and return to saucepan.

3. 3

   Add butter and let stand for 2 minutes. Mash until smooth.

4. 4

   Add sour cream, milk, salt and pepper; mash until combined.

5. 5

   Fold in 3/4 cup Cheddar cheese and green onion.

6. 6

   Meanwhile, cook ground beef in a large saucepan until browned, about 8 minutes; drain fat. Add chili and corn; heat until it comes to a simmer, about 5 minutes.

7. 7

   Add chili mixture to the prepared baking dish.

8. 8

   Spoon mashed potatoes over the chili and smooth to an even layer. Sprinkle with remaining 1/4 cup Cheddar cheese.

9. 9

   Bake until hot and bubbly, about 15 minutes. Garnish with additional green onions.