BBQ Shepherd’s Pie

A slow-smoked spin on the classic Shepherd’s Pie, this recipe calls for those BBQ leftovers, common freezer items and pantry staples.

You will need:

• 4 cups pulled pork, ribs, or sliced pork (or any combination you have)
• 1 cup Sonny’s BBQ sauce (Meagan recommends: half sweet and half original)
• 1/ cup green beans
• 1/2 cup corn
• 1/2 cup green peas
• 1/2 cup chopped onions
• 4 -5 cups mashed potatoes
• 1 cup shredded cheese (Meagan recommends: cheddar)
• Salt and pepper to taste

From the kitchen of: Meagan Eddy, the Jacksonville foodie behind @proseccoandpineapple.

Directions:

1. Preheat oven to 375°F.
2. In a large bowl mix together BBQ meat, 1/2 the BBQ sauce, mixed vegetables, and corn.
3. Pour mixture into a 9×13 baking dish that has been buttered or sprayed with pan-release.
4. Top with remaining BBQ sauce.
5. Spread mashed potatoes over top of mixture, smoothing out as needed.
6. Bake for 20 minutes at 375°F.
7. Carefully remove from oven and sprinkle on the cheese.
8. Return to oven and bake for 5-10 minutes more, or until cheese is fully melted.
9. Serve immediately.