BARBECUE SHEPHERD’S PIE
1 pound ground beef
1 cup diced onion
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce ) can fire-roasted diced tomatoes, drained well
1/2 cup barbecue sauce (sweet, smoky variety)
2 tablespoons diced pickled jalapenos
1 (24 ounce) package refrigerated mashed potatoes (Simply Potatoes brand)
1/4 cup sour cream
1 cup shredded cheddar cheese, divided
salt and pepper
Brown meat with onion in large skillet. Drain well, return to skillet. Add beans, tomatoes, barbecue sauce and jalapenos. Spoon meat mixture into baking dish. Heat potatoes according to package directions and then mix with sour cream, 1/2 cup of the cheddar cheese, salt and pepper until well blended. Cover meat mixture with potato mixture. Sprinkle the remaining cheddar cheese on top.
Bake at 350 degrees, uncovered, for 30 - 40 minutes or until heated through.
Yield: 6 servings
Confessions: I didn't drain the tomatoes. It was a little runny for my taste, so next time I'm draining the tomatoes really well. I also used instant mashed potatoes this time, a four cheese flavored variety. That's because WalMart didn't have the Simply Potatoes brand, I guess I usually get those at Publix. Anyway, the recipe above is the way I wanted to make it and will be the way I make it next time. And there will be a next time, it was superdelicious!
This is a combination of about twelve recipes I found around the internet. I made a long list of possible ingredients, then Eddie helped to choose the ingredients we wanted to include.