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

Barbecue beef topped with cheesy mashed potatoes
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6
Calories 497
Author 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: 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