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1
Wash, peel, and cut potatoes into small or medium sized cubes, placing them into a large sauce pan when done. Cover with cold water and let sit for 2 minutes. Season with salt.
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2
Preheat oven to 400 degrees F.
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3
Put potatoes on stove and bring to a boil. Then reduce the heat and let simmer for 20-25 minutes or until tender.
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4
Meanwhile, heat the olive oil in a large skillet over medium heat. Add ground beef and chorizo to hot pan and cook until slightly brown, should take 3-5 minutes. Crumble meat up as you go and season with paprika and pepper. Then you want to add the chopped onion and carrots, corn, and the green beans. Cook meat and veggies together for about 5 minutes.
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5
Next, in the same pan add the poblano chili pepper, a medium can of tomatoes and green chilies, and the chili power. When veggies and meat have browned, add the thyme, chopped chives, and tomato paste.
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6
In small skillet, mix butter and flour together for 2 minutes. Then add beef stock and Worcestershire sauce. Let gravy thicken for about 1-2 minutes. Add gravy to meat and veggies. Stir in peas. Let thicken.
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7
By now the potatoes should be done. Drain potatoes and pour them back into sauce pan. Add butter.
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8
In a small bowl, combine sour cream, yolk, and cream and mix together, Then add cream mixture to potatoes and mash until the potatoes are almost smooth.
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9
Put meat and veggie mixture into a medium or large rectangular casserole dish (oven safe). Spoon potatoes over meat mixture evenly. Add cheese and distribute evenly over mashed potatoes.
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10
Bake for about 25-30 minutes or until bubbling around the edges and potatoes and cheese are lightly brown and crisp.
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11
Let rest for 10 minutes before serving. Top with fresh parsley and thyme.
