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!
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.
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.
More easy dinner recipes!
More easy ground beef recipes!
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Barbecue Shepherd's Pie
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.1 ½ pounds Russet potatoes
- Mash with a potato masher.
- Add sour cream, milk, salt, and pepper, and mash to combine.½ cup sour cream, ¼ cup milk, ½ teaspoon salt, ½ teaspoon ground black pepper
- Stir in 1/2 cup cheese.1 cup shredded cheddar cheese
- Meanwhile, in a large skillet cook ground beef until browned.1 ½ pounds lean ground beef
- Drain grease, and return meat to skillet.
- Stir in corn, onion, tomatoes with juice, barbecue sauce, spice mixture, and liquid smoke.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, ½ teaspoon 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 1/2 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
Nutrition
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Comments & Reviews
Jen says
Yum! This is going on our regular dinner rotation.
Sandy says
This was so much better than I expected, made a great shepherd’s pie.
Kate says
Thank you!
Tiffany T says
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?
Kate says
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!