Evidently there is a long standing relationship between the Irish and the Mexicans and this following recipe honors that relationship either for Saint Patrick’s Day or any other day of the year. Mexican Shepherd’s Pie
Serves 4-6 1 tbsp. olive oil 1 medium onion, chopped 1 serrano chile, minced (optional) 500 grams Mexican chorizo raw 1 ½ cups plum tomatoes, diced, 500 grams potatoes, peeled, boiled, drained 2 tbsps. butter ½ cup whole milk 1 ½ cups grated soft manchego cheese ¼ cup sweet corn kernels
Saute the onions in the olive oil for a few minutes over medium-high heat. Add the serrano and the chorizo and fry for about 15 minutes until fully cooked breaking up the meat with a wooden spoon. Add the tomatoes, cover and simmer for 10 minutes.
Pour the meat mixture into a greased 2 quart baking dish. Mash the potatoes with the butter and the milk then stir in the manchego and corn, spoon and smooth the potato mixture over the meat then bake in a preheated 350 degree oven for 25 minutes. Serve with the following gravy.
Green Onion and Chipotle Gravy
2 tbsps. butter 1 ½ cups green onions, chopped 2 tbsps. flour 1 ½ cups beef broth 1 chopped chipotle in adobe sauce
Saute the green onions in butter over medium heat for a few minutes. Add the flour and cook for another minute. Slowly add the beef broth and whisk until the gravy thickens about 5 minutes. Stir in the chipotle, remove from heat and serve separately.