Perfect meal for the perfect snowy day.

I thought this meal went perfectly with our 13 inches of snow today, which Bryan made not one but two trips outside to plow the driveway. The kids were in heaven though! Since going to the store was much out of the question it made me dig deep into our pantry and find ingredients I had on hand. After my kids asked over and over for more & if there would be leftovers so they could have some tomorrow I knew this was a keeper! It was so YUM! It's basically a twist on the ole Shepherds Pie recipe...

Mashed Potatoes 

5-6 large butter or Yukon Gold potatoes

1/4 cup sour cream

1/4 butter

2 T. heavy cream

salt and pepper to taste

Peel potatoes & chop into equal size pieces. Put in pot and cover with cold water. Boil until fork tender. Drain. Put back in pot. Add sour cream to s&p. Stir. Set aside.

My "dig deep in the pantry" Chili

2 t. olive oil

1 (4 oz) can chopped green chilies

1 medium onion, chopped

dash garlic powder

3 T. tomato paste

1 1/2 T. cumin

1/2 T. chili powder

1 pound browned ground beef

1 (28 oz) can petite diced tomatoes

1 can red kidney beans

1 can white kidney beans

Shredded cheddar cheese

In a large pot put in the oil and the onion. Saute until translucent. Add the chilies, garlic powder, spices & stir. Add the beef, tomatoes & beans. Simmer for 10-15 min. 

Preheat the oven to 350. See how much chili you have in comparison to the potatoes. A half and half proportion is best. Reserve the chili in container if there is more than half of the potatoes. Spoon chili into baking dish, spread evenly. Take the potatoes and spread evenly over top. Sprinkle with the cheese. Put in the oven for 15 minutes or until cheese is completely melted on top.