BBQ Beef Shepherd's Pie

Wow, I really can’t believe it’s December already. This year has gone by so fast! I’m kicking off the month with a really awesome recipe -- and, unlike yesterday’s sesame chicken, it comes highly recommended by my entire family, especially my husband!

There are some dishes that I see and think, “Why didn’t I think of that?” Some examples that come to mind are bacon guacamole and spinach and artichoke mac and cheese, and now, this barbecue beef shepherd’s pie. This is truly something special. Ground beef is mixed with corn, chile peppers, and barbecue sauce, and topped with mashed potatoes that have been doctored up with cheese, ranch dressing, green onions, and bacon. And it’s made right in a skillet -- no oven baking required -- and comes together in less than half an hour. It’s a comforting, indulgent meal for the cold winter days that are about to be upon us!

BBQ Beef Shepherd’s Pie
adapted from Betty Crocker

1 pound lean ground beef
1 (11-ounce) can whole kernel corn with red and green peppers
1 (4-ounce) can chopped green chiles, undrained
1 cup barbecue sauce
Salt and pepper to taste
1 1/2 pounds baby red potatoes, unpeeled
Butter and milk for mashing potatoes
1/4 cup sliced green onions (about 4)
1/2 cup shredded cheddar cheese
1 tablespoon ranch dressing
4 slices bacon, cooked until crisp and crumbled

1. Cook ground beef in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in corn, chilies, and barbecue sauce. Season with salt and pepper to taste. Heat to boiling; reduce heat to low to keep warm.

2. Meanwhile, cook potatoes to fork-tender in boiling water. Drain and mash to desired consistency with salt, pepper, butter and milk. Stir in green onions, cheddar cheese, ranch dressing, and bacon.

3. Spoon beef mixture into bowls and top with mashed potatoes. Serve.