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This perfectly spiced Texas version of shepherd's pie—with chorizo, pimenton, fire-roasted tomatoes and chipotle paste—is a great hearty dish for both meat eaters AND vegetarians. You can easily swap in plant-based meat substitutes for the ground beef and chorizo, says Rach, and the result will still be amazing. John created the Pickled Me Up Cocktail, a tasty twist on the Mexican michelada that uses pickle brine, to go with the pie. (Trust him, it's "pickle-icious"!) Finish the meal with Michael Schlow's Bananas Foster.
In a large Dutch oven or soup pot, heat oil over medium-high heat, add onions, jalapeno, salt and pepper and stir to soften, 3 minutes. Add garlic, stir a minute, add beef and crumble. Season meat with salt and pepper, Worcestershire, cumin, oregano and smoked paprika. Brown beef, then add and crumble the chorizo. Add the tomatoes and beef stock and simmer while you cook the potatoes.
Preheat oven to 400°F, with rack at center.
Cover cubed potatoes with water and bring to boil, then salt water liberally and cook until tender. Warm milk and butter in small pot over low heat. Use a food mill to process the potatoes and add milk and butter, sour cream, chipotle paste, salt and pepper, or mash by hand, then beat with hand mixer.
Fill casserole with beef and chorizo, then top with potatoes and cheese. Bake until brown and bubbly.
Serve with chopped scallions and pickled jalapenos.