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Barbecue Shepherd's Pie
Barbecue beef topped with cheesy mashed potatoes
Course
Main Course
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
497
kcal
Author
Kate @ I Heart Eating
Ingredients
1 1/2
pounds
Russet potatoes
peeled and cut into pieces
1/2
cup
sour cream
1/4
cup
milk
1/2
teaspoon
salt
1/2
teaspoon
ground black pepper
1
cup
shredded cheddar cheese
divided
1 1/2
pounds
lean ground beef
8-10
ounce
package frozen whole kernel yellow corn
1/2
cup
chopped white or yellow onion
14.5
ounce
can diced tomatoes
1
cup
barbecue sauce
1
teaspoon
mesquite or barbecue seasoning blend
optional*
1/2
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 1/2 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 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
*If you have a seasoning mix that you like to use on burgers, you can use that.
**Nutrition values are estimates.
Nutrition
Serving:
1
g
|
Calories:
497
kcal
|
Carbohydrates:
54
g
|
Protein:
34
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Cholesterol:
100
mg
|
Sodium:
1001
mg
|
Potassium:
1296
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
515
IU
|
Vitamin C:
17
mg
|
Calcium:
234
mg
|
Iron:
5.1
mg