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 (8 ounces) 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.

  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.

  4. Spoon meat mixture into two greased 13x9-in. baking dishes.

  5. Spread mashed potatoes over tops; sprinkle with cheese.

  6. Bake, uncovered, 25-30 minutes or until bubbly.

  7. Freeze option: 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 1-1/4 hours or until bubbly. Uncover; bake 5-10 minutes longer or until cheese is melted and a thermometer inserted in center reads 165°. Yield: 2 casseroles (8 servings each).

Sources https://www.tasteofhome.com/recipes/shepherd-s-pies