Shepherd's Pies Recipe

4 4 5
Shepherd's Pies Recipe
Shepherd's Pies Recipe photo by Taste of Home
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Shepherd's Pies Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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 shredded cheddar cheese

Directions

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.
Meanwhile, cook 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 13x9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheese.
Bake, uncovered, 25-30 minutes or until bubbly.
Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 1-1/4 hours or until bubbly. Uncover; bake 5-10 minutes longer or until cheese is melted and a thermometer inserted in center reads 165°.
Yield: 2 casseroles (8 servings each).
Originally published as Shepherd's Pies in Simple & Delicious December/January 2013, p23

Nutritional Facts

1-1/4 cups: 443 calories, 25g fat (13g saturated fat), 88mg cholesterol, 820mg sodium, 38g carbohydrate (15g sugars, 3g fiber), 18g protein.

  • 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 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.
    Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 1-1/4 hours or until bubbly. Uncover; bake 5-10 minutes longer or until cheese is melted and a thermometer inserted in center reads 165°.
    Yield: 2 casseroles (8 servings each).
Originally published as Shepherd's Pies in Simple & Delicious December/January 2013, p23

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Reviews forShepherd's Pies

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MY REVIEW
schapdel User ID: 4414848 84778
Reviewed Aug. 24, 2013

"My husband and I tried this recipe last night and loved it. The barbeque sauce gives it a southern flavor that we both enjoyed and he rated it as a new favorite!"

MY REVIEW
HoneyBe3 User ID: 6206903 159311
Reviewed May. 14, 2013

"Hit a home-run with this one! Just like the title of the magazine- simple and delicious! However, I didn't make the second one to freeze so I can't speak for the frozen/reheat quality. But fresh was amazing!"

MY REVIEW
sarahjo83 User ID: 4236789 81785
Reviewed Dec. 11, 2012

"This was a slam dunk with the kids!"

MY REVIEW
TeresaWitt User ID: 4117537 99609
Reviewed Nov. 24, 2012

"The barbecue sauce in this gave it a very strange taste."

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