Barbecued Beef and Cheesy Potato Shepherd's Pie

 

Barbecued Beef and Cheesy Potato Shepherd’s Pie

Serves 8–10
Prep Time: 30 minutes

For a veggie version, substitute 4 (15-ounce) cans of drained pinto or black beans for the ground meat.
•    3 pounds russet potatoes, peeled and cut into 1-inch pieces
•    1 cup low-fat milk
•    2 tablespoons butter
•    1 teaspoon salt
•    ½ teaspoon pepper
•    2 pounds lean ground beef or turkey
•    1 large onion, chopped
•    2 cloves garlic, minced, or ½ teaspoon garlic powder
•    ¾ cup smoky barbecue sauce
•    1 tablespoon yellow mustard
•    1 tablespoon brown sugar
•    3 cups frozen corn kernels, thawed
•    1½ cups grated sharp cheddar cheese
•    2 tablespoons chopped green onions or cilantro, for garnish

Preheat the oven to 400º F and grease a 9x13-inch baking dish.

Place potatoes in a large pot of cold water over medium-high heat. Bring to a boil, reduce heat, and simmer. Cook potatoes for 15 minutes, or until tender. Drain potatoes and mash with milk and butter; add salt and pepper and set aside briefly.

Meanwhile, in a large saucepan, cook meat with onions and garlic, breaking up with the back of a spoon until meat is just cooked through. Stir in barbecue sauce, mustard, and brown sugar.

Transfer meat mixture to prepared casserole dish. Top with corn, scattering evenly over the top. Carefully spread the mashed potatoes over the top and sprinkle with cheese. Bake at 400º F for 40 minutes, or until potatoes are nicely browned and meat mixture is bubbling. Cool completely and wrap tightly to refrigerate or freeze. Reheat thawed casserole at 350º F for 30 minutes. Sprinkle with green onions or cilantro just before serving.