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    Home » Dinners » Barbecue Shepherd's Pie

    Barbecue Shepherd's Pie

    Published: Apr 12, 2018 · Modified: Jun 29, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Shepherd's pie recipe made easy for weeknight dinners! This barbecue shepherd's pie is shepards pie meets barbecue burgers topped with simple homemade cheesy mashed potatoes.

    This family-friendly casserole dinner is a great ground beef recipe!
    White baking dish with barbecue shepherd's pie inside of it

    Casseroles aren't the prettiest of foods, but they make yummy dinners! This casserole is one that my family really likes, and it's on our regular dinner rotation whenever ground beef is on sale.

    Pot of cheesy mashed potatoes and barbecue burger mixture

    Tips for making Barbecue Shepherd's Pie

    • I use a potato masher to make the mashed potato portion. It helps to keep the potatoes from getting overworked and gummy.
    • Use a barbecue sauce that you like. We like hickory or brown sugar barbecue sauces. Sometimes we use homemade barbecue sauce. Just use one that you like because it will provide a lot of the flavor for this casserole.
    • There's no need to thaw the corn before use.
    • This casserole reheats well, and we like to have leftovers the next day for lunch.

    Unbaked Barbecue shepherd's pie

    More easy dinner recipes!

    • Skillet Meatball Pasta
    • Mongolian Beef
    • Crock Pot Sloppy Joes

    Barbecue shepherd's pie in a white baking dish on a piece of brown parchment paper

    More easy ground beef recipes!

    • Pizza Pasta
    • Ravioli Lasagna
    • Lasagna Roll Ups
    • Taco Casserole

    If you’ve tried this barbecue shepherd's pie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    White baking dish with barbecue shepherd's pie inside of it

    Barbecue Shepherd's Pie

    Barbecue beef topped with cheesy mashed potatoes
    5 from 2 votes
    Print Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 497kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 ½ pounds Russet potatoes peeled and cut into pieces
    • ½ cup sour cream
    • ¼ cup milk
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 cup shredded cheddar cheese divided
    • 1 ½ pounds lean ground beef
    • 8-10 ounce package frozen whole kernel yellow corn
    • ½ cup chopped white or yellow onion
    • 14.5 ounce can diced tomatoes
    • 1 cup barbecue sauce
    • 1 teaspoon mesquite or barbecue seasoning blend optional*
    • ½ teaspoon liquid smoke

    Instructions

    • Preheat oven to 350 F.
    • In a large saucepan cook potatoes in enough lightly salted boiling water to cover for 15-20 minutes, or until tender; drain.
    • Mash with a potato masher.
    • Add sour cream, milk, salt, and pepper, and mash to combine.
    • Stir in ½ cup cheese.
    • Meanwhile, in a large skillet cook ground beef until browned.
    • Drain grease, and return meat to skillet.
    • Stir in corn, onion, tomatoes with juice, barbecue sauce, spice mixture, and liquid smoke.
    • Bring to boil.
    • Reduce heat, and simmer, uncovered, for 5 minutes.
    • Spoon beef mixture into a 2.5-quart baking dish.
    • Sprinkle remaining ½ cup cheese over beef mixture.
    • Spoon mashed potatoes in 6 mounds over beef mixture.
    • Bake about 20 minutes, or until heated through and cheese melts.

    Notes

    *If you have a seasoning mix that you like to use on burgers, you can use that.
    **Nutrition values are estimates.

    Nutrition

    Serving: 1g | Calories: 497kcal | Carbohydrates: 54g | Protein: 34g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 1001mg | Potassium: 1296mg | Fiber: 3g | Sugar: 19g | Vitamin A: 515IU | Vitamin C: 17mg | Calcium: 234mg | Iron: 5.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Jen

      May 11, 2018 at 10:08 pm

      5 stars
      Yum! This is going on our regular dinner rotation.

      Reply
      • Sandy

        September 08, 2021 at 11:04 pm

        5 stars
        This was so much better than I expected, made a great shepherd’s pie.

        Reply
        • Kate

          September 09, 2021 at 1:15 pm

          Thank you!

          Reply
    2. Tiffany T

      May 09, 2018 at 4:54 pm

      This sounds so yum! But while I’m in the process of making this, I noticed the instructions are lacking the onion and corn. I’m not sure when I’m supposed to add them? With the tomato’s?

      Reply
      • Kate

        May 09, 2018 at 11:45 pm

        My apologies for not answering sooner! I was traveling today and haven't had a chance to respond. Thank you for catching that! Yes, you add them with the tomatoes, and I've edited the recipe to reflect that. Thank you again!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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