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Western Shepherd’s Pie

1/2 onion, chopped
1-1/2 lbs. boneless, skinless chicken thighs
1 can (15.5 oz.) white cannellini beans, drained and rinsed
1 can (11 oz.) corn, drained
1-1/2 cups medium heat green salsa, divided
1 can (4.5 oz.) chopped green chiles, medium heat
2 tsp. minced garlic
1-1/2 tsp. ground cumin
1/3 cup chopped fresh cilantro
2 large russet potatoes
1/2 tsp. salt
1 cup shredded Cheddar cheese
1/2 cup sour cream

Place chopped onion on the bottom of a 12-cup or larger crockpot. Add chicken thighs, beans, and corn. In a small bowl, mix together 1 cup salsa, chiles, garlic, and cumin. Pour over top. Cover and cook on low for 8 to 10 hours. Remove chicken pieces to a plate and using two forks, pull the meat into bite-sized pieces. Return meat to pot. Stir in cilantro. Peel potatoes, quarter, place in a medium pan, add salt, cover with water, and heat to boiling. Reduce heat and cook potatoes until fork-soft, about 10 minutes. Drain the potatoes and keep in pan. Move one oven rack to 6 inches from broiler, and the other to the bottom rung. Turn broiler to high. Place a 3-qt. casserole dish on the bottom rack to heat up while you prepare the potatoes. To the drained potatoes in the pot, add sour cream and remaining 1/2 cup salsa. Using a measuring cup or soup ladle, scoop 1/2 cup of liquid from the chili, add to potatoes, and mash quickly with an electric beater. Continue to add chili liquid to the potatoes a little at a time until whipped creamy. Stir in shredded cheese. Remove casserole dish from oven, scoop the chili into the hot dish, top with mashed potatoes and use a fork to spread the potatoes to seal to the edge, then place under the broiler for at least 5 minutes, watching carefully to not over-brown. Serve immediately. Serves 6 to 8

 


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