Western Shepherd’s Pie



  • 1/2 onion, chopped
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 can (15.5 ounces) white cannellini beans, drained and rinsed
  • 1 can (11 ounces) corn, drained
  • 1 1/2 cups medium heat green salsa, divided
  • 1 can (4.5 ounces) chopped green chilies, medium heat
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1/3 cup chopped fresh cilantro
  • 2 large Russet potatoes
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream


  1. Place chopped onion on the bottom of a 12-cup or larger slow cooker.
  2. Add chicken thighs, beans and corn. In a small bowl, mix together 1 cup salsa, chilies, garlic and cumin.Pour over top.
  3. Cover and cook on low for 8 to 10 hours.
  4. Remove chicken pieces to a plate and using two forks, pull the meat into bite-sized pieces. Return meat to pot.
  5. Stir in cilantro. Peel potatoes, quarter, and place in a medium pan, add salt, cover with water and heat to boiling.
  6. Reduce heat and cook potatoes until fork-soft, about 10 minutes.
  7. Drain the potatoes and keep in pan.
  8. At this point, move one oven rack to 6-inches from broiler, and the other to the bottom rung. Turn broiler to high.
  9. Place a 3 quart casserole dish on the bottom rack to heat up while you prepare the potatoes.
  10. To the drained potatoes in the pot, add sour cream and remaining 1/2 cup salsa.
  11. Using a measuring cup or soup ladle, scoop a half-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.
  12. Stir in shredded cheese.
  13. 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 about under the broiler for at least 5 minutes, watching carefully to not over-brown.
  14. Serve immediately.


Up-to-date agriculture news in your inbox!