Meat Mixture Layer
1 Tbsp. olive or canola oil
1 pound lean ground beef
7 to 8 ounces (~200 g) Mexican chorizo (2 links, casing removed)
1 medium onion, chopped
3 garlic cloves, minced
1 cup corn (frozen, fresh or canned)
½ cup red chile sauce
Salt and Pepper to taste
Mushroom and Feta Layers
8 ounces mushrooms, sliced
½ Tbsp. butter
½ cup feta, crumbled
Potato Topping
2 pounds potatoes, scrubbed, cut into large chunks
water
1 Tbsp. butter
½ cup milk plus 2 Tbsp.
Salt and pepper
Preheat oven to 350 F. Saute the meat mixture.
Heat the pot of water for the potatoes.
Scrub and cut up the potatoes, then cook them once the water
comes to a boil.
Saute the mushrooms.
Heat the oil in a large ovenproof skillet over medium low heat.
When hot, add the onion, garlic, ground beef and chorizo.
When the meat is cooked through (about 5 minutes), add the red
chile sauce and corn. Stir to incorporate, simmer for 1 minute,
then remove from heat. Spread the meat mixture to cover the
bottom of the skillet.
Potatoes
Fill a pot with enough water to boil the potatoes. Bring the water to
a boil, add the potatoes and simmer under done – 6 to 8 minutes
(depending on the size of the pieces). Test with a fork to ensure
that the potatoes are done. Transfer to a colander and drain.
Transfer to a large bowl and mash with a potato masher.
Add the butter and ½ cup milk. Continue to mash. If the potatoes
are too thick, add more milk 1 Tbsp. at a time until the consistency
of mashed potatoes.
Season with salt and pepper.
Mushrooms and assembly
In another large skillet, melt 1/2 Tbsp. butter over medium low
heat.
Once the butter has melted and some of the foam has subsided,
add the mushrooms. Toss to coat with butter.
Spread the mushrooms across the bottom of the skillet and cook
for 2 minutes. Stir and continue to cook until the mushrooms start
to release their juices and turn brown. Be careful not to overcook.
You don’t want the mushrooms dry.
Spread mushrooms across the top of the meat mixture.
Spread the feta cheese across the top of the mushrooms.
Scoop the mashed potatoes in large scoops across the top of the
feta. Gently spread potato mix evenly across the surface of the
dish. Using a fork, create little peaks throughout the potatoes. The
tips of these peaks will brown during cooking.
Bake 350°F for 20 minutes, then place under broiler for 3 to 4
minutes until tips are brown.
Originally Submitted
12/22/2012
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