BBQ Shepherd’s Pie

9 Dec


sheppard's pie

Want some pie?

I don’t know why I always had this notion in my head that dishes like chicken pot pie and shepherd’s pie are hard to make. Wrong. Good Housekeeping makes it real simple for us simple minded folks, and I threw in a few fresh veggie extras to make it even better. Let’s break this one down so that you too can enjoy this treat at home.


Four russet potatoes

Milk, enough to make the potatoes creamy when mashed, about

2 tbsp butter

Splash of olive oil

1 green bell pepper, chopped

½ an white or yellowonion, chopped

4-5 large carrots cut into slicesvegetables

1 lb ground beef

2 cloves of garlic, minced

1 can(s) (15 oz.) chili beans

A large squirt of Sweet Baby Ray’s BBQ Sauce

Salt and pepper

Chili Powder

Slices of chives, 2 stalks

Boil the potatoes in a large pot of salted water like you would for mashed potatoes. Once you can easily stick a fork all the way through the fattest tater, drain the water, and mash with the milk, butter and seasoning (including chives). Keep warm while they are set aside.

Preheat the broiler while you sauté the garlic, onions, carrots and bell peppers in another pot on medium heat. Season the veggies with chili powder and S&P, and after about 5 minutes throw in the meat to brown.eason the meat and add the BBQ sauce.

Once the meat is completely cooked through, evenly spread the meaty mixture around on a baking pan. Spread the mashed potatoes all around the top of the meat, and place in the oven until the tater tops are golden brown.


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