Hickory Golden Shepherd's Pie
with Hickory & Brown Sugar Barbecue Sauce
time: Over An Hour | serves: 1
to 8Ingredients
- 1 tbsp canola oil
- 1¾ pounds ground beef (80/20)
- 1 tsp kosher salt
- 1 tsp ground black pepper
- ½ cup carrot, peeled and diced ¼ inch
- ½ cup white onion, diced ¼ inch
- 2 cups Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- ½ cup frozen peas
- 1 each 24-oz. package mashed potatoes, hot
- 1 cup shredded cheddar cheese
Instructions
- Preheat a large skillet over medium-high heat. Add oil to the hot pan and add beef.
- Season meat with salt and pepper. Brown and crumble the meat for 3 or 4 minutes or until cooked. Drain excess oil and return meat to the pan.
- Add chopped carrot and onion to the meat. Cook veggies with meat until the veggies are cooked, approximately 5 minutes, stirring frequently.
- When veggies are cooked, add SBR Hickory & Brown Sugar Barbecue Sauce to the meat and vegetables. Stir in peas.
- Preheat the oven to 400 degrees F. Fill a casserole pan with the meat and vegetable mixture. Spoon hot potatoes evenly over the meat.
- Top potatoes with cheddar cheese and bake until the cheese is melted and golden brown. Serve.
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