This BBQ Chili Shepherd’s Pie is a fun twist on an old favorite! A rich, smoky chili made with ground beef, peas, and carrots is covered with a layer of creamy, buttery mashed potatoes and sharp cheddar cheese. Hearty, comforting, and perfect for making ahead!
Get Your Veggies In with This BBQ Chili Shepherd’s Pie
One of my favourite ways to create new recipes is to think of classic recipes that we all know and love, and come up with different ways to reinvent them.
I thought about how I incorporated a BBQ chili flavour in this lasagna, and the BBQ, beef, and mashed potato going on in this Twice-Baked Potato Pie (<– an oldie!), and I wanted to incorporate the same flavours in a Shepherd’s Pie.
You can pack this dish with so many veggies… even more than what’s listed (mushrooms, kale, spinach, etc.) and the BBQ chili flavour will mask them completely.
Another thing I love about this dish is that it’s SO easy to make ahead: you can prepare everything up to the point of baking, cover it, and stick it in the fridge for a day or two until you’re ready for dinner. This is perfect for busy weeknights or entertaining on the weekend when you just want to actually relax with your guests!
Ingredients for BBQ Chili Shepherd’s Pie
- Potatoes: Large russet or Yukon gold potatoes are best for mashing.
- Milk: Any kind will work, but whole milk will result in creamier potatoes.
- Ground beef: I like to use lean ground beef, but you’re welcome to use fattier beef or even ground turkey or chicken.
- Onion: A yellow or white onion is best!
- Peas: Frozen peas make this recipe super simple.
- Corn: Use frozen corn too!
- Beans: One can of kidney beans, drained and rinsed. You can also use black beans or pinto beans if you prefer.
- Barbecue sauce: Just use your favorite brand of BBQ sauce!
- Brown sugar: This is optional. It’ll add a little sweetness to the chili.
- Shredded cheddar cheese: Sharp or medium cheddar cheese, freshly grated for the best melt.
Substitutions
- The recipe can easily be made dairy-free by skipping the cheese, using a dairy-free cheese option, and mashing only with vegetable broth or dairy-free milk.
- The recipe is naturally gluten-free, but be sure to check all labels on your ingredients to be sure.
- The recipe can easily be made vegetarian if you skip the beef and substitute with mushrooms or additional veggies of your choice.
A Couple of Tips:
For a crispier, golden-brown top, use a fork to create ridges in the mashed potato layer before baking. You can also brush the top with a little melted butter.
To make ahead, assemble the shepherd’s pie without baking. Cover and refrigerate for up to 2 days. Add 10-15 minutes to the baking time when cooking from cold.
How to Store BBQ Chili Shepherd’s Pie
You can store this BBQ chili shepherd’s pie in an airtight container in the fridge for up to 3-4 days. To reheat it, just microwave individual portions or pop the whole dish back in the oven at 350°F for 15-20 minutes.
If you want to freeze it, let the pie cool completely, then wrap it up tightly in plastic wrap and foil. It will keep in the freezer for up to 3 months. Just thaw it in the fridge overnight before you’re ready to bake!
BBQ Chili Shepherd’s Pie
written by Ashley Fehr
Ingredients
For the mashed potatoes
- 6 Large potatoes, diced small
- ½-¾ cup milk
- ¼ tsp garlic, minced
- 1 tsp chicken bouillon
For the beef mixture
- 1 lb lean ground beef
- ½ Medium onion
- 1 cup carrots, very finely diced or shredded
- 1 Stalk celery, very finely diced
- ½ tsp salt
- ½ tsp garlic, minced
- A pinch of pepper
- 1 ½ tbsp chili powder
- 1 cup frozen peas
- 1 cup frozen corn
- 546 ml can kidney beans, rinsed
- 1 cup barbecue sauce
- 2-3 tbsp brown sugar, optional and to taste
- ½-1 cup cheddar cheese, shredded
Instructions
- Start potatoes boiling in a large pot of salted water.
- Meanwhile, combine beef, onion, carrots, celery, salt, garlic, pepper, chili powder in a large pan and brown over medium-high heat. Once browned, cover and cook over medium heat (stirring occasionally), for 10-15 minutes until veg are cooked.
- Drain potatoes and mash with milk, garlic and bouillon (I use the food processor for this so they’re nice and smooth). Set aside.
- Preheat oven to 350°F. (*if baking right away)
- To the beef, add peas, corn kidney beans, barbecue sauce and brown sugar (optional). Cook another 5 minutes until vegetables are warmed through.
- To a 3qt casserole dish or a 9×13″ pan, add the beef mixture. Top with mashed potatoes. Bake 20 minutes or until heated through. Top with cheese and broil 2-3 minutes, watching closely, until cheese is melted and lightly browned.
Video
Notes
*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Meredith Brooks says
Hello! I just got this meal all ready for dinner tonight. It looks so good & gluten free! Thanks for posting this recipe. Love from Texas♡
Ashley Fehr says
Thanks Meredith! Glad you liked it!
Christina Hoffman says
How do you think ground turkey would work? Anybody have any ideas!! Anyway I’m going to make it this way because it DOES look super yummy! Thank you!!
cakespy says
This is perfect because while I love a classic Shepherd’s pie sometimes it can be a little bland. Way to zing up the flavor!! You rule!
Jessica @ A Kitchen Addiction says
Love this twist to traditional shepherd’s pie! This would be a hit with my family!
Sarah @Whole and Heavenly Oven says
Oh my gosh, this is going on the dinner menu ASAP! Shepherd’s pie is one of my boyfriend’s favorite dinners and I’m excited to make this BBQ version for him! Such a creative twist, Ashley!
Ashley Fehr says
Oh I hope he loves it! Thanks Sarah!
Gayle @ Pumpkin 'N Spice says
I love recreating dishes too, it’s just so fun that way! You are reminding me that it’s been forever since I’ve had shepherd’s pie, and I’m loving the bbq version! What a fun twist, Ashley!
Ashley Fehr says
Thanks Gayle! I’ll admit, we’re barbecue obsessed! Lol
Annie says
Hello Monday night dinner! I cannot wait to try this!
Ashley Fehr says
You need to!
Emily says
I made this recipe last night for dinner and I absolutely love it! I highly recommend it 🙂
Ashley says
Thanks Emily!
Kirsten says
I’m sorry to be picky, but just fyi, shepherd’s pie is actually made with ground lamb. Ground beef is used in cottage pie 🙂
Kirsten says
I am definitely going to try this though, it sounds soooo tasty!!!
Rachel says
Hi Ashley, this looks amazing!! Just one quick question though. What bbq sauce is it you use?
Ashley says
I like the Kraft brown sugar and Bulls Eye Sweet and Sticky!
Ashley Mullen says
Thank you for sharing this! I can’t wait to make it, probably tomorrow. 🙂
Ashley says
No problem! Let me know how you like it 🙂
Sherri@The Well Floured Kitchen says
Love this variation on shepherds pie! It looks delicious- and such a cute serving dish too 🙂
Ashley says
Thanks Sherri! I love adding BBQ sauce to pretty much everything!
Rona B says
Now this Shepard’s Pie looks so good. My husband and son would love this.
Ashley says
Thanks Rona!
Jess @ On Sugar Mountain says
Oh Ashley I wish this was going to be on my dinner table when I get home from work today! I love the bbq spin on shepherds pie, and I always need more veg in my life so I’m super happy to see them incorporated. 😀 Pinning!
Ashley says
Thanks Jess! I’m always a little short on vegetables :S
Matt Robinson says
This looks soooo good!!
Ashley says
Thanks! Can’t go wrong with meat and potatos 🙂