BBQ Beef Shepherds Pie

 

Did you know that before I started blogging 3 years ago, I'd never eaten shepherds pie?  Now I would say that it is one of my favorite meals.  I love putting meat on top of potatoes, so naturally potatoes on top of meat is a good idea.

 

 

The recipe below is for a big batch of the meat.  Feel free to reduce it if you'd like but I like to make a lot and eat it throughout the week or freeze it for another meal. This freezes beautifully.  You're free to add whatever veggies you fancy, I would have liked peas in it but didn't find any in the freezer. So I added the 1/2 bag of green beans on the top shelf that has been there for practically forever. You know the ones.  I loved all the veggies!  The more the better!

 

I wasn't sure how the flavored mashed potatoes would be with these flavors but it was wonderful and the flavors were perfect. 

BBQ Beef Shepherds Pie
Adapted from Our Eating Habits

2 1/2  lb lean ground beef or ground turkey

 16 oz. corn, frozen

 1 onion, chopped

 1 red pepper, chopped

 1 cup green beans, frozen (or any desired veggie)

2 (4 oz) can chopped green chiles, undrained

1 1/2 cups barbecue sauce (you might need more)

salt and pepper to taste

1 1/2 lb baby red potatoes, unpeeled

Butter and milk, for mashing potatoes

1/4 cup sliced green onions (about 4)

1/2 cup shredded cheddar cheese

2 tbsp ranch dressing

4 slices bacon, cooked until crisp and crumbled

1. Cook ground beef in large skillet until browned, drain. Add onion and red pepper and cook for 4 - 5 minutes. Add corn, green chiles, BBQ Sauce and salt and pepper. Bring to a boil. Reduce heat to low, continue to heat on low until potatoes are done.
2. Cook potatoes until tender in boiling water. Drain and mash with butter, milk ans salt and pepper. Stir in green onions, cheddar cheese, ranch dressing and bacon.
3. Scoop meat mixture on to plate and top with potatoes.