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 and 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 but 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.
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.
**Tip: I use ground sirloin because it’s less fatty and all-beef kosher hot dogs, but this can totally be made with ground chicken or turkey and turkey or chicken hot dogs instead!**
Stir in the diced onion and chopped garlic and cook until softened, another 1 to 2 minutes longer, making sure to stir every now and then to fully brown.
Add in the spices. These are my basic chili spices: chili powder, cumin, garlic powder, cayenne, salt and pepper. It might seem like a lot of chili powder, but honestly it just gives it a nice flavor, without being too spicy.
Then stir in the tomato paste, Worcestershire sauce, 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.
**Tip: I always use buttermilk when I make my mashed potatoes because it gives them such a great flavor but a nice texture as well. You can use regular milk if you’d prefer or half and half for a creamier taste.**
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 in a preheated 375°F oven until the top is golden brown, about 20 to 25 minutes.
Remove the casserole from the oven and let cool slightly. Top with the cheese, diced onion and scallions right before serving.
**Note: You can add the cheese on right out of the oven if you want it super melty. But I like my chili dogs when the cheese hasn’t melted on top for some reason.**
This would be delicious with a salad on the side for dinner or would be a great dish to bring to a party or pot luck. Everyone will love it!
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!
Chili Cheese Dog Shepherd’s Pie
Equipment
- Casserole dish
- skillet
- Potato masher
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 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
- 1 (15oz) can petite diced tomatoes
- 1 (16oz) can red or pinto beans drained and rinsed
- 1 (8oz) can 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!
Love this recipe! Wonderful job! 😍
I made this, Chili Cheese Dog Shepherd’s Pie. It was great. Very tasty. But sugar listed in directions with adding spices etc.but not listed in ingredients. I just added a healthy pinch like spaghetti sauce but thought I’d just point it out.
Hello Marsha, I’m so happy to hear that you enjoyed it! Thank you for letting me know about the sugar. I will add it in now!