The Scoop
While Jackie Kennedy famously brought high-fashion and elite French chefs to the White House, this comforting dinner pie was the ultimate family-approved cheat meal behind closed doors!
It takes a classic shepherd's pie and gives it a total American plot twist by infusing the ground beef with sweet, smoky BBQ sauce and packing the mashed potato topping with two whole blocks of cream cheese.
It is rich, it is deeply satisfying, and it proves that no matter how glamorous you are, a bubbling layer of melted cheddar cheese over mashed potatoes is the ultimate universal love language!
Ingredients
- 5 pounds potatoes, peeled and cubed
- 2 pounds ground beef
- 2 large onions, chopped
- 2 cloves garlic, minced
- 2 (15.5-ounce) cans whole kernel corn, drained
- 1 1/2 cups barbeque sauce
- 2 (8-ounce) packages cream cheese, softened
- 1/4 cup butter, cubed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cheddar cheese, shredded
Directions
- Preheat the oven to 350 degrees F.
- Grease two 9x13-inch baking dishes.
- Place the potatoes in a stockpot and cover them with at least 1-inch of water.
- Bring the water to a boil.
- Reduce the heat and cover, allowing the potatoes to simmer until tender, about 15 minutes.
- Cook the beef, the onions, and the garlic together in a Dutch oven until the meat is no longer pink, about 5-7 minutes. Drain the fat from the Dutch oven.
- Stir the corn and the barbeque sauce into the beef mixture.
- Drain the potatoes.
- Mash the potatoes with the cream cheese, the butter, the salt, and the pepper.
- Spoon the meat mixture evenly into the prepared baking dishes.
- Spread the mashed potatoes evenly over each of the meat mixtures.
- Top both of the casseroles with the shredded cheese.
- Bake uncovered until bubbly, about 25-30 minutes.
- Serve.
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