So I guess we’re technically not supposed to be eating hot dogs anymore because we’ll apparently lose “27 minutes of healthy life,” but we only live once. And with the weather finally cooling down. Autumn in the air, I thought it was time for some good ol’ fashioned comfort food. I’m sure we’re all in need of some. This Chili Cheese Dog Shepherd’s Pie is not so old fashioned. It’s a new twist on two classic comfort dishes: chili cheese dog meets shepherd’s pie. You really can’t go wrong with this one. The filling is the same one from the chili cheese hot dog hotdish from the archives but with mashed potatoes instead of tots. You’re going to want to make this one again and again.

The next time you’re in need of some hearty comfort food, I hope you’ll keep this dish in mind because it’s amazing. If you give it a try, be sure to let me know what you thought of it below. Or share a image of it on Instagram, tagging @jonjon33. Thank you for following along!

Print Recipe

Chili Cheese Dog Shepherd’s Pie

This crazy Chili Cheese Dog Shepherd's Pie is the ultimate comfort food mash-up, combining my love of chili cheese dogs with shepherd's pie.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: Casserole, Dinner, Potatoes

Servings: 6

Author: Jonathan Melendez

Equipment

Skillet
Pot
Casserole dish

Ingredients

Filling:

2 tablespoons olive oil
1 pound ground beef
1 package hot dogs sliced
1 medium yellow onion diced
2 garlic cloves minced
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon granulated garlic
1/4 teaspoon ground cayenne pepper
1 1/2 teaspoons Kosher salt
1/2 teaspoon coarse black pepper
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1 1/2 cups beef or chicken broth
15 ounces petite diced tomatoes
16 ounces red or pinto beans drained and rinsed
8 ounces tomato sauce
2 teaspoons granulated or light brown sugar optional

Topping:

2 pounds russet potatoes peeled and diced
5 tablespoons unsalted butter
3/4 cup buttermilk
3/4 teaspoon Kosher salt
1/4 teaspoon coarse black pepper
1/2 teaspoon granulated garlic
1 cup finely shredded cheddar cheese
3 tablespoons diced white onion
3 scallions thinly sliced

Instructions

Place a large shallow skillet over medium-high heat with the oil. Once hot, add ground beef and cook until no pink is left. Add the sliced hot dogs and cook for another 1 to 2 minutes until brown. Stir in the onion and garlic and cook until softened, another 1 to 2 minutes longer.
Add the tomato paste, worcestershire sauce, spices, salt, pepper and flour, and cook for about 30 seconds to develop their flavors. Stir in the broth, diced tomatoes, pinto beans, tomato sauce and sugar and bring to a simmer. Reduce heat to low and cook, stirring often, until the chili has thickened, about 20 to 25 minutes. Remove from the heat and allow to cool slightly.
Meanwhile, to make the topping, place the potatoes in a large pot and cover with cold water. Set over moderate heat and bring to a boil. Cook until the potatoes are fork tender, about 15 minutes. Drain and return the potatoes to the pot. Add the butter and buttermilk and mash until smooth. Season with the salt, pepper, and garlic.
Meanwhile, preheat oven to 375°F.
Transfer the filling mixture to a casserole dish and top with the mashed potatoes, spreading out to an even layer as best as possible. Bake until the top is golden brown, about 20 to 25 minutes. Remove from the oven and let cool slightly. Top with the cheese, diced onion and scallions right before serving. Enjoy!