Spicy Shepherd's Pie with Chorizo

Ingredients:

• 900 g potatoes, peeled and cut into 4 pieces
• 1 tbsp extra-virgin olive oil
• 220 g raw Mexican chorizo ​​sausage, casings removed
• 350 g of ground beef
• 1 bunch green onions (white and light green parts only), chopped
• 2 cups frozen corn (preferably roasted)
• 1 poblano pepper, chopped (optional)
• 2 tbsp tomato paste
• 0.5 tsp ground cumin
• 0.5 tsp chili powder
• 1 can (400g) chopped tomatoes with green chili peppers
• 1 cup lightly salted chicken broth
• 0.5 cup sour cream
• 3 tablespoons unsalted butter
• 1.5 cups grated pepper jack cheese (about 170 g)

Preparation:

1. Preheat oven to 200°C.
2. Place the potatoes in a large saucepan, cover with cold water to a depth of 2.5 cm, and season with salt. Bring to a boil, then reduce heat and simmer until tender, 20-25 minutes.
3. Meanwhile, heat the olive oil in a large ovenproof skillet over medium heat. Add the chorizo ​​and cook, breaking up any lumps with a wooden spoon, until lightly browned, about 5 minutes. Add the ground beef and cook, breaking up any lumps, until browned, about 5 minutes.
4. Add almost all the green onions, reserving 1 tablespoon for serving, corn, poblano onions, tomato paste, cumin, chili powder, 1 teaspoon salt, and a few grinds of black pepper to the skillet. Cook, stirring, until the vegetables are slightly softened, about 5 more minutes.
5. Add the tomatoes and chicken broth. Bring to a boil, then reduce heat to medium-low; simmer, stirring occasionally, until the liquid thickens slightly, about 10 minutes.
6. Drain the potatoes and let them cool slightly. Return them to the pan, add the sour cream and butter, and mash well. Add the cheese, salt, and pepper. Spoon the mashed potatoes over the meat filling in the pan and spread them with the back of a spoon.
7. Place the skillet in the oven. Bake until the filling is bubbling around the edges and the potatoes are golden brown in spots, 25-30 minutes. Let rest for 10 minutes, then sprinkle with the remaining green onions and serve.