Hickory Golden Shepherd's Pie

with Hickory & Brown Sugar Barbecue Sauce
time: Over An Hour | serves: 1 to 8
  • 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
  • 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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