Meg’s Cooking Corner

Saturday, January 30, 2010

Cozy Winter Comfort Food

Here's an easy and tasty meal for those winter midweek dinners. My family loves this combo of bbq sauce and mashed potatoes! Buttermilk cornbread is the perfect partner for this hearty meal.


Cowboy BBQ Beef Shepherd's Pie

3 russet potatoes, peeled and cut into 1-inch pieces
1 cup milk
2 Tbsp butter
1 tsp salt
1/2 tsp pepper
2 lbs ground beef or turkey
1 large onion, chopped
2 cloves garlic, minced, or 1/2 tsp garlic powder
3/4 - 1 cup smoky barbecue sauce
1 Tbsp yellow mustard
1 Tbsp brown sugar
3 cups frozen corn kernels, thawed
1 1/2 cups grated sharp cheddar cheese
2 Tbsp chopped green onions or cilantro, for garnish

Preheat the oven to 400 F and grease a 9 x 13 inch baking dish. Place potatoes in a large pot of water. Bring to a boil, reduce heat and simmer. Cook potatoes for 15 minutes, or until tender. Drain potatoes and mash with milk and butter; add salt and pepper and set aside.

Meanwhile, in a large saucepan, cook meat with onions and garlic, breaking up until meat is just cooked through. Stir in barbecue sauce, mustard, and brown sugar.

Transfer meat mixture to prepared casserole dish. Top with corn, scattering evenly over the top. Spread the mashed potatoes over the top and sprinkle with cheese. Bake at 400 F for 40 minutes, or until potatoes are nicely browned and meat mixture is bubbling.

*If want to use as a freezer meal, cool completely and wrap tightly to refrigerate or freeze. Reheat thawed casserole at 350 F for 30 minutes.

Sprinkle with green onions or cilantro just before serving.