Chili Shepherds Pie

Make the chili: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 6 minutes. Add the ground beef and McCormick® Original Chili Seasoning, and stir with a wooden spoon to break up the ground beef into small pieces. Add the diced tomatoes and cook for 5 minutes, or until the beef is fully cooked through. Stir in the tomato sauce and salt, and cook for another 2 minutes, until thickened slightly. Add the canned kidney beans and mix until combined.

Pour the ground beef mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the cheddar cheese on top.

Make the mashed potatoes: Peel and quarter the potatoes. Place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 20–30 minutes. Drain the potatoes and transfer to a large bowl.

Add sour cream and melted butter to the bowl with the potatoes. Using an electric hand mixer on medium-low speed, whip the potatoes until smooth. Add the half-and-half, McCormick® Garlic Powder, white pepper, and salt, and mix on low speed until combined.

Spread the mashed potatoes evenly over the chili.

Turn the broiler on high. Broil the shepherd’s pie for 10 minutes, or until the top is light golden brown. Serve warm.

Enjoy!