Taste of Home
Shepherd’s Pies
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 2 casseroles (8 servings each).
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
Ingredients
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5 pounds potatoes (about 10 medium), peeled and cubed
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2 pounds ground beef
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2 large onions, chopped
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2 garlic cloves, minced
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2 cans (15-1/2 ounces each) whole kernel corn, drained
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1-1/2 cups barbecue sauce
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2 packages (8 ounces each) cream cheese, softened
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1/4 cup butter, cubed
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1 teaspoon salt
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1/4 teaspoon pepper
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2 cups shredded cheddar cheese
Directions
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1.
Preheat oven to 350°. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, about 15 minutes.
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2.
Meanwhile, cook beef, onions and garlic in a Dutch oven until meat is no longer pink; drain. Stir in corn and barbecue sauce.
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3.
Drain potatoes; mash with cream cheese, butter, salt and pepper. Spoon meat mixture into 2 greased 13x9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheddar cheese.
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4.
Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts
1-1/4 cups: 443 calories, 25g fat (13g saturated fat), 88mg cholesterol, 820mg sodium, 38g carbohydrate (15g sugars, 3g fiber), 18g protein.
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