Barbecue Beef and Corn Sheperd's Pie

I am a big Sheperd's Pie fan and so when I came across this recipe I knew I had to try it. What a fun twist on a classic recipe! This was tangy and a bit spicy and BURSTING with flavor. Now, I had started to make dinner by the time I realized I had the wrong kind of package of mashed potatoes. I only had a 4 oz. package of instant potatoes. So... we improvised! I didn't use the milk, water or butter and just made up the instant potatoes in the microwave. I still mixed them with the corn and onions and spread it over my beef mixture. It was still REALLY good. I also just served this with corn tortilla chips and we ate this like a dip. Super yummy and super easy!

The picture and recipe are courtesy of BettyCrocker.com and can be found here.

BARBECUE BEEF AND CORN SHEPERD’S PIE
From BettyCrocker.com

1 pound lean ground beef
8 medium green onions, sliced (1/2 cup)
1 cup barbecue sauce
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 can (4 ounces) Old El Paso® chopped green chiles, undrained
1/2 package (7-ounce size) Betty Crocker® Four Cheese mashed potatoes (1 pouch)
1 1/2 cups hot water
1/3 cup milk
2 tablespoons butter or margarine
1/2 cup shredded Cheddar cheese (2 ounces)
1 cup corn chips

1. Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.
2. Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes.
3. Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet.

Makes 6 servings