Barbecue Shepherd's Pie

Barbecue beef topped with cheesy mashed potatoes

Course Main Course

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories 497kcal

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.

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

**Nutrition values are estimates.