Chorizo and mashed potato pie

Serves 8

Prep time: 1 hour (including 30 minutes to bake)

There is something very comforting about Shepard’s pie, but I’ve never loved the flavors. My greatest international culinary inspiration has always come from southern Spain and Morocco, so I thought it would be fun to try and do a version with Spanish flavors. It honestly turned out beyond amazing - and would be a perfect thing to do with Thanksgiving leftovers - you would just need to buy some chorizo ahead of time.

4 cups lbs mashed potatoes (if you don’t have a favorite recipe, you can find ours here)

1 lb chorizo (if you can’t find it by itself, it is fine to buy it in sausage links and remove the meat from the casing)

1 bell pepper, cut in 1/2 inch pieces

2 carrots, peeled and cut in 1/2 inch pieces

1 onion, coarsely chopped

10 oz frozen corn

1/2 cup red wine

1 lb shrimp (10-15 count)

2T olive oil

1 lemon

2 cloves garlic, diced

1 cup fresh basil

3 sprigs fresh parsley, chopped

salt and pepper

Preheat oven to 425 degrees F.

First, start the shrimp marinating - this only needs to happen for about 15 minutes. Add shrimp, 1T olive oil, a lemon (and juice), garlic and parsley to a ziplock bag. After marinading, remove shrimp from bag and pat dry. Add 1T olive oil to a cast iron pan, preheated to medium/hot heat. Cook shrimp until they from a “c” shape, about 2 minutes on each side. Remove from heat.

Next, make the mashed potatoes using your favorite recipe. Josh is the mashed potato maker in our house - his recipe is here!

In the bottom of a cast iron pan, add the chorizo, cook until brown, or about 5 minutes. For the last 30 seconds, add frozen corn. Using a slotted spoon, remove the meat and corn from the pan and set aside.

Next add the onions, carrots and bell peppers, and a pinch of salt and pepper. Cook until they are slightly softened, but still have a bit of a bite to them. Add wine, then cook for an addition 1 minute. Remove vegetables from the pan and set aside.

Finally, return everything to the cast iron pan. First, add back the chorizo and corn mixture, next the vegetables, and finally, top with the mashed potatoes. Bake at 425 degrees F for 25 minutes covered with foil, then for an addition 5 minutes with the foil removed. Remove from heat, then top with basil and shrimp, and serve immediately.

Enjoy!