LEFTOVER ESSENTIALS: CHEESY CHILI SHEPPERD'S PIE
During the Autumn/Winter seasons I make a lot of stews, chilies, casseroles, the lot. I freeze what is left and take it out when the fit takes me. As to chili, there are more things to do than just put it in a bowl and heat it up. This is an excellent way to use some leftover chili. We are talking about chili, cheese, and taters. What is not to like. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Number Of Ingredients 4
Steps:
- PREP/PREPARE
- I am using a ramekin that is 4.25 by 2 inches (10.8 by 5cm). You could, of course use any vessel you have handy.
- This recipe is designed to feed one hungry person; however, you could double or triple the ingredients, put it into a baking dish and feed several.
- Can I freeze this? This recipe can be assembled and frozen. When needed just defrost for an hour on the countertop and follow the baking directions as written.
- Gather your ingredients (mise en place).
- Set a rack in the middle position and preheat the oven to 400f (205c).
- Add the chili to the ovenproof vessel.
- Add the cheese.
- Add the taters on top.
- Place into the preheated oven, and cook until heated through, and the taters begin to brown, about 28 - 32 minutes. Then allow to rest for 6 - 10 minutes before serving.
- PLATE/PRESENT
- Serve while nice and hot. Enjoy.
- Keep the faith, and keep cooking.
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