Texan Shepherd’s Pie


I am a Louisiana girl who lived in Texas for a big chunk of her adult life.  The first Texas dish I had was a stuffed BBQ potato.  The flight attendants on our flight to secure housing were  talking about how they had to get a potato before their next flight. One person thought they wouldn’t have enough time, and another made it clear that leaving Houston without one was not an option!

Always interested in food and apparently not being shy, I had to know what they were talking about.  They couldn’t believe we had no clue.  How could it be that we had never had a huge potato stuffed with the BBQ meat of our choice and then loaded with all the traditional fixins’? Yes, I wrote fixins’. We had been missing something.

This recipe is a nod to those great potatoes.  The basic flavors are there, but it’s made in a casserole dish, so it makes it easy to feed a family of five and with leftovers no less!  Carrots were not a part of the stuffed potatoes, but I added them to this recipe in case we wanted a one dish meal.  We often eat it with a salad or other green, but if I’m lazy, I don’t feel bad because there are vegetables.


  • 6-8 medium potatoes
  • 1 lb ground chuck or turkey (It also works well with leftover shredded beef or pork)
  • 6 Tbsp butter
  • salt, pepper, and garlic powder to taste
  • 1/4- 3/4 c chicken broth
  • 1 large onion, chopped
  • 5-6 medium carrots, peeled and chopped
  • 2 slices thick cut bacon, cooked and crumbled
  • 8 oz shredded cheddar jack cheese
  • 1 bulb green onion, sliced
  • 1- 18oz bottle of your favorite barbecue sauce

Peel and dice the potatoes.  Boil over medium high heat until tender.  Drain and set aside.  While the potatoes are boiling, brown the ground meat in  a large pan.  Add the chopped onions and carrots to the ground meat.  Add a little salt, pepper, and garlic powder. Cook until the onions are translucent and the carrots are tender.



Add the butter and chicken stock to the drained potatoes and start to mash.  Add the chicken broth 1/4 c at a time.  You want the potatoes to be smooth, but thick enough to hold up the meat.  Add salt, pepper, and garlic powder to taste.  Add barbecue sauce to the cooked meat and carrots.  Stir to combine and remove from heat.  Now it’s time to assemble.


Layer the dish starting with the mashed potatoes.  Add a layer of the meat mixture and then top with cheese.  Repeat the layers a second time. Top the last layer of cheese with crumbled bacon and bake in a 350 degree oven for 15 minutes or until the cheese is melted and bubbly.


I have a little one that cannot eat cheese, so I either fill one casserole dish with one half with cheese and the other half without, or I make her a separate dish.  I’ve even made her a dish with soy cheese.


Garnish with the sliced green onion.  If you want an extra creamy tang, top with a dollop of sour cream or plain greek yogurt.  Stuffed potato taste in a casserole!  Enjoy… then take a walk.  😉



6 thoughts on “Texan Shepherd’s Pie

    • Thank you. It’s a great way to fill up the kids and accommodate all of our allergy issues. My 3 get really excited when they know this is on the menu. Actually, I do too. A bonus is it usually feeds us for 2 days, but everyone is always sad when it’s gone.


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