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Chorizo shepherd's pie
Chorizo shepherd's pie

Chorizo shepherd's pie

Preparation 30 minutes
Cooking time 50 minutes
Servings 8


  • 2 large sweet potatoes (800 g [1 3/4 lb]), peeled and cubed
  • 4 Yukon Gold potatoes (454 g [1 lb]), peeled and cubed
  • 125 ml (1/2 cup) 15% cream
  • 60 ml (1/4 cup) butter
  • 800 g (1 3/4 lb) tender chorizo, cut into chunks
  • 2 leeks, thinly sliced
  • 30 ml (2 tbsp) olive oil
  • 500 ml (2 cups) corn kernels
  • 125 ml (1/2 cup) chicken broth
  • Salt and freshly ground pepper


  1. Preheat the oven to 180°C (350°F).
  2. Add the sweet potatoes and potatoes to a pot of salted water, bring to a boil and cook for about 20 minutes or until tender.
  3. Mash with the cream and butter.
  4. Season with salt and pepper.
  5. In a food processor, chop the chorizo and leeks until the consistency of ground beef.
  6. In a skillet, sauté the chorizo mixture in the oil for five minutes over high heat, stirring.
  7. Transfer to a 23-cm x 33-cm (9-in x 13-in) baking dish.
  8. Spread the corn over the meat, drizzle with chicken broth and cover with the mashed potatoes.
  9. Bake for about 30 minutes and then brown under the broiler.
Availability in stores