BBQ Shepherd's Pie

Admit it.  Food ... and cooking ... are the last things on anyone's mind during this first week back to work or school after the holidays.  In fact, I'd like to postpone any calorie consumption until the ones I indulged in over the holidays are gone.  Unfortunately, the men in my house don't agree. This easy-to-make, do-ahead, freezable variation on a traditional shepherd's pie made my week much easier.  It is one of Teenaged Son #2's most-requested dishes.  Leftover mashed potatoes are repurposed as a topping to layers of barbequed beef and corn.  It's simple to make, filling, and delicious.

BBQ SHEPHERD'S PIE
Printable version of this recipe

INGREDIENTS
2 pounds of low-fat ground beef
1 onion, chopped
1 green pepper, chopped
1 large bottle of your favorite barbeque sauce (I like Sweet Baby Ray's in any flavor)
1 bag of frozen corn
Leftover mashed potatoes*
Shredded cheddar cheese

*Note:  if you do not have enough leftover mashed potatoes, or just want to take the easy route, you can use instant mashed potatoes.   If I have leftovers, I'll usually make one pouch.  If I'm starting out with nothing, I'll make the entire box.   Garlic or cheddar flavors work nicely in this dish.

DIRECTIONS:

Chop onion and green pepper.  Brown ground beef in a large pan with onion and pepper.  When thoroughly cooked, drain off any fat.  Stir in barbeque sauce.  It will take most, if not all, of a large bottle.  Place the ground beef in the bottom of a 9x13 baking dish.

Thaw the frozen corn and drain, if necessary.  Layer the corn on top of the ground beef.

If using instant mashed potatoes, prepare according to package directions.  Combine with leftover mashed potatoes and spread over the top of the corn.  Top with a scattering of shredded cheddar cheese.

Bake, covered, at 350 degrees until heated through -- usually around 25 to 30 minutes.  Remove cover and bake an additional 5-10 minutes so cheese thoroughly melts and potatoes get a little crispy on top.

Note:  this dish can be made ahead and stored in the refrigerator for up to three days.  It also freezes very well.  If you freeze it, take it out the night before serving and allow it to thaw in the refrigerator.  You will need to bake it for an additional length of time, possibly as long as an hour, depending upon how frozen it still is when you take it out of the refrigerator.

Original recipe from Pillsbury