Ingredients Needed
- 2–3 russet potatoes, peeled and cubed
- 1 lb ground beef
- Salt and black pepper, to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15.5 oz) can whole kernel corn, drained
- 3/4 cup BBQ sauce
- 1 (8 oz) package cream cheese, softened
- 2 tablespoons butter
- 1/4 cup whole milk or cream
- Pinch white pepper
- 1 1/2 cups shredded cheddar cheese
How to Make Our High-Protein Dinner Pie
1. Cook the Potatoes
Preheat oven to 350°F.
Boil the cubed potatoes in salted water for 12–15 minutes, or until fork tender.
Drain and set aside.
2. Prepare the Beef Layer
While potatoes cook, heat a skillet over medium heat.
Add ground beef and chopped onion. Cook 8–10 minutes until browned.
Stir in garlic and cook for 1 more minute.
Season with salt and black pepper.
Add drained corn and BBQ sauce. Stir well and remove from heat.
3. Make the Creamy Mash
Mash the cooked potatoes with:
- Cream cheese
- Butter
- Milk or cream
- Salt
- Black pepper
- White pepper
Mash until smooth and fluffy.
4. Assemble the Pie
Spread the beef mixture evenly into a 9×13 baking dish.
Top with mashed potatoes in an even layer.
Sprinkle shredded cheddar cheese over the top.
5. Bake
Bake for 25–35 minutes, until the cheese is melted and golden around the edges.
Let rest for 5–10 minutes before serving.
Storage & Serving Suggestions
Refrigerator:
Store covered for up to 4 days.
Freezer:
Freeze in portions for up to 2 months.
Reheat:
Warm in oven at 325°F or microwave until heated through.
Serving Ideas:
- Add a side salad for freshness
- Serve with steamed green beans
- Top with chopped parsley for color
