Shepherd’S Pies

Name: Shepherd’S Pies
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

11 ingredients

5 steps

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

1

Preheat oven to 350°. Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15 minutes.
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 2 greased 13x9-in. baking dishes. Spread mashed potatoes over tops; sprinkle with cheese.
4

Bake, uncovered, until bubbly, 25-30 minutes.
5

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 until bubbly, 1-1/4 hours. Uncover; bake until cheese is melted and a thermometer inserted in center reads 165°, 5-10 minutes longer.

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