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Shepherd's Pies

 Shepherd's Pies
When you need a real meat-and-potatoes fix, try this hearty layered casserole that blends from-scratch mashed potatoes with cream cheese and a meat filling. Your favorite barbecue sauce gives the dish an extra tang. —Cindy Kliskey, Pepperell, Massachusetts
16 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 5 pounds potatoes (about 10 medium), peeled and cubed
  • 2 pounds ground beef
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 2 cans (15-1/2 ounces each) whole kernel corn, drained
  • 1-1/2 cups barbecue sauce
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup butter, cubed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese

Directions

  • Place potatoes in a stockpot and cover with water. Bring to a boil.
  • Reduce heat; cover and cook for 10-15 minutes or until tender.
  • Meanwhile, cook the beef, onions and garlic in a Dutch oven until
  • meat is no longer pink; drain. Stir in corn and barbecue sauce.
  • Drain potatoes; mash with cream cheese, butter, salt and pepper.
  • Spoon meat mixture into two greased 13-in. x 9-in. baking dishes.
  • Spread mashed potatoes over tops; sprinkle with cheese. Cover and
  • freeze one casserole for up to 3 months.
  • Bake the remaining casserole, uncovered, at 350° for 25-30
  • minutes or until bubbly.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove

2 of 2

Shepherd's Pies (continued)

Directions (continued)

  • from the refrigerator 30 minutes before baking. Bake, covered, at
  • 350° for 1-1/4 hours or until bubbly. Uncover; bake 5-10 minutes
  • longer or until heated through and cheese is melted. Yield: 2
  • casseroles (8 servings each).