Careful what you wish for, Chap. 342.

Tonight I made Tex-Mex shepherd’s pie, a fact I felt necessary to announce on Twitter. (It made a nice change from the usual scroll of doom, I supposed.)

One of my contacts there responded with the fateful words: “Recipe plz.”

Fair enough. But rather than put it into nine tweets, I’ll put it into one blog post, then provide him with the URL.

(It is one of a thousand simmering annoyances with Twitter when people break lengthy screed into threads of 20 tweets. Just get a blog, folks. The Twitter platform wasn’t designed for extended thought or messaging. There are other tools for that. They might not be as cool, but they work better.)

Anyhow: Tex-Mex shepherd’s pie for the masses.

IMG_4312

2 to 3 chicken breasts, cooked
2 cans beans (pinto or black), drained
1 jar salsa
4 russet potatoes, peeled and cut into chunks
2 tbsp butter
1 can chicken broth (you won’t need it all)
Sprinkling Mexican cheese

Preheat oven to 450 degrees.

Fill a soup pot maybe half full of water and bring to a boil. When it’s boiling, toss in your potatoes and cook until soft (15-20 mins?)

Cut chicken into small chunks. Mix chicken, drained beans, and salsa in a big-arse ceramic pie dish (none of those li’l bitty clear jobbies.)

When potatoes are soft, drain and dump into a bowl. Add butter and just enough chix broth, and mash together ’til you’ve got mashed potatoes.

Top chicken-bean-salsa mix with mashed potatoes; top potato layer with sprinkling of cheese. Bake 15 minutes. Serve piping hot. (This isn’t revenge.)

Notes:
– I use low-sodium beans and chicken broth in a faint attempt to make this healthier. If you wanted to take it still further in that direction, you could cook your own beans from dry and putz around with making your own salsa.
– Don’t like beans? Swap out one or both cans with corn.
– Could you make this with ground beef, or meat substitute, or tofu? Doubtless you could.

Late edit, to give credit where due: This is “adapted” (read: I changed some tiny detail) from an old Bon Appetit magazine, probably from the late 1990s sometime.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s