Shepherds Chili Pie

When I made the brisket chili Tuesday, my original plan was to use some of the meat in a brisket shepherds pie, but I decided I needed it all in the chili. However, I still had the garlic mashed potatoes from Sunday and still wanted to put them atop a meat dish, so I warmed some of them up in the micro wave with a little extra milk and topped a dish of preheated chili with them. Rather than thicken the chili, I just regulated the amount of liquid I put in the bowls so it would be firm enough to allow for spreading on the taters. I stuck them in a 350* oven for 15 minutes then added a little shredded cheese (didn’t have any green onions) and stuck back in the oven until the cheese melted and wal la – Shepherds Chili Pie or Chili Shepherds Pie or Pie of Chili’s Shepherd or whatever. I’m trying to emulate ole Chez over at Fat Johnny’s Front Porch who’s cooking style is to see what he has on hand and create something special from it. Here they are getting the Cabot cheddar cheese addition - yellow would have looked better, but this is what we had.



Here's my bowl just out of the oven.



This is my bowl after a couple of bites. As you can see, the chili is still pretty soupy, but it still worked well and tasted delicious - I'll definately do this again.


One final thought from watching the Olympics yesterday afternoon. I admit to being an old traditionalists who has always thought the Olympics were supposed to be athletic competitions, so I have a difficult time seeing sliding a rock down ice and walking along and sweeping the ice in front of it with brooms as an athletic competition – compared to the downhill or moguls or cross county skiing? The shuffleboard players and geriatric Olympians would likely yell h*** yes it is. I have similar thoughts on some of the summer events as well - badmitten? Aren’t blogs great? :)

Have a great day and I enjoy your comments.

Larry