BBQ Chili Shepherd’s Pie

By Tracy

6 Person

45 Minutes

505 Calories

A new twist on an old favorite -- sweet and savory bbq beef and vegetable filling topped with creamy mashed potatoes and cheese. This BBQ Chili Shepherd’s Pie is a fun twist on an old favorite! Classic chili with peas and carrots is topped with creamy mashed potatoes and cheddar cheese — it’s easy to make ahead! The recipe can easily be made vegetarian if you skip the beef and substitute with mushrooms or additional veggies of your choice.

Ingredients

Beef Mixture

1/2 cup shredded cheddar cheese
2 tbsp. brown sugar optional and to taste
1 cup barbecue sauce
1 can kidney beans rinsed
1 cup frozen corn
1 cup frozen peas
1 1/2 tbsp. chili powder
pepper
1/2 tsp. minced garlic
1/2 tsp. salt
1 stalk celery
1 cup very finely diced carrots
1/2 medium onion
1 pound lean ground beef

Mashed Potatoes

1 tsp. chicken bouillon
1/4 tsp. minced garlic
1/2 cup milk
6 large potatoes diced small

Method

01

Start potatoes boiling in a large pot of salted water.
02

Meanwhile, combine beef, onion, carrots, celery, salt, garlic, pepper, chili powder in a large pan and brown over medium-high heat. Once browned, cover and cook over medium heat (stirring occasionally), for 10-15 minutes until veg are cooked.
03

Drain potatoes and mash with milk, garlic and bouillon (I use the food processor for this so they're nice and smooth). Set aside.
04

Preheat oven to 350 degrees F. (if baking right away)
05

To the beef, add peas, corn kidney beans, barbecue sauce and brown sugar (optional). Cook another 5 minutes until vegetables are warmed through.
06

To a 3qt casserole dish or a 9x13" pan, add the beef mixture. Top with mashed potatoes. Bake 20 minutes or until heated through. Top with cheese and broil 2-3 minutes, watching closely, until cheese is melted and lightly browned.

Related Tags

BBQ Chili Shepherd’s Pie

4.6

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Calorie 505 Kcal
Prep Time 25 Mins
Cook Time 20 Mins
Total Time 45 Mins

02 Ingredients

Beef Mixture

1/2 cup shredded cheddar cheese

2 tbsp. brown sugar optional and to taste

1 cup barbecue sauce

1 can kidney beans rinsed

1 cup frozen corn

1 cup frozen peas

1 1/2 tbsp. chili powder

pepper

1/2 tsp. minced garlic

1/2 tsp. salt

1 stalk celery

1 cup very finely diced carrots

1/2 medium onion

1 pound lean ground beef

Mashed Potatoes

1 tsp. chicken bouillon

1/4 tsp. minced garlic

1/2 cup milk

6 large potatoes diced small

03 Method

Step 1

Start potatoes boiling in a large pot of salted water.

Step 2

Meanwhile, combine beef, onion, carrots, celery, salt, garlic, pepper, chili powder in a large pan and brown over medium-high heat. Once browned, cover and cook over medium heat (stirring occasionally), for 10-15 minutes until veg are cooked.

Step 3

Drain potatoes and mash with milk, garlic and bouillon (I use the food processor for this so they're nice and smooth). Set aside.

Step 4

Preheat oven to 350 degrees F. (if baking right away)

Step 5

To the beef, add peas, corn kidney beans, barbecue sauce and brown sugar (optional). Cook another 5 minutes until vegetables are warmed through.

Step 6

To a 3qt casserole dish or a 9x13" pan, add the beef mixture. Top with mashed potatoes. Bake 20 minutes or until heated through. Top with cheese and broil 2-3 minutes, watching closely, until cheese is melted and lightly browned.

04 Author