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Shepherd's Pies Recipe

Shepherd's Pies Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:16 servings


  • 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


  • 1. Preheat oven to 350°. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
  • 2. Meanwhile, cook beef, onions and garlic in a Dutch oven until meat is no longer pink; drain. Stir in corn and barbecue sauce.
  • 3. Drain potatoes; mash with cream cheese, butter, salt and pepper. Spoon meat mixture into two greased 13x9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheese.
  • 4. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 2 casseroles (8 servings each).