Mexican Shepherd's Pie
Cook chorizo in a roasting pan for 3-4 minutes without oil. Peel and mince onions. Add to pan and fry 1-2 minutes more. Add ground meat and cook. Deglaze with red wine. Rinse, trim and dice tomatoes. Add to meat mixture and let simmer for about 40 minutes, stirring occasionally.
Rinse potatoes and boil in salted water until tender, about 30 minutes. Drain, peel and press through a ricer. Put back in pot over medium heat to evaporate excess liquid. Remove from heat, add hot milk and season with salt.
Preheat the oven to 180°C (approximately 350°F).
Season meat mixture with salt and chili powder to taste and place in a roasting dish. Spread potato mixture on top and sprinkle with cheese. Bake until golden brown, about 25 minutes. Serve hot.