Recipe Background
Jackie Kennedy’s Dinner Pie offers creamy, savory flavors with a simple prep.
Jackie Kennedy’s Dinner Pie is an unequivocal tribute to hearty comforts wrapped in elegance. The moment it enters the oven, the mingling scents of creamy potatoes and savory beef begin to dance through the air. Imagine the rich aroma of roasted garlic and onions accompanying the earthy sweetness of corn and tangy barbeque sauce. Each element melds harmoniously, creating an irresistible invitation to gather around the table and enjoy. The dish is not just about taste; it offers a texture adventure with smooth potatoes, tender meat, and the delightful gooeyness of melted cheddar.
Preparing this pie requires more enthusiasm than expertise. Just when you think the creamy mashed potatoes, spiked with luscious cream cheese and butter, couldn’t get any dreamier, they are crowned with a layer of cheddar cheese that bubbles and browns to give each bite a delicious depth. The combination is luxurious yet unfussy, inviting everyone from culinary novices to seasoned chefs to don their aprons and dive in. Perfect for a cozy family dinner or as a trusty potluck star, its simplicity is a canvas for culinary creativity.
This dish, inspired by the warmth and style of Jackie Kennedy, feels both like a classic and a cameo in a modern kitchen revue. The straightforward assembly, paired with the rewarding complexity of flavors and textures, ensures that it’s a delight to both prepare and to savor. With each hearty forkful, there's a reminder of the comforting joy so characteristic of family meals past and present.
Ingredients
- 5 pounds potatoes peeled and cubed
- 2 pounds ground beef
- 2 large onions chopped
- 2 cloves garlic minced
- 2 (15.5-ounce) cans whole kernel corn drained
- 1 1/2 cups barbeque sauce
- 2 (8-ounce) packages cream cheese softened
- 1/4 cup butter cubed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cheddar cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Grease two 9x13-inch baking dishes.
- Place the potatoes in a stockpot and cover them with at least 1-inch of water.
- Bring the water to a boil.
- Reduce the heat and cover, allowing the potatoes to simmer until tender, about 15 minutes.
- Cook the beef, the onions, and the garlic together in a Dutch oven until the meat is no longer pink, about 5-7 minutes. Drain the fat from the Dutch oven.
- Stir the corn and the barbeque sauce into the beef mixture.
- Drain the potatoes.
- Mash the potatoes with the cream cheese, the butter, the salt, and the pepper.
- Spoon the meat mixture evenly into the prepared baking dishes.
- Spread the mashed potatoes evenly over each of the meat mixtures.
- Top both of the casseroles with the shredded cheese.
- Bake uncovered until bubbly, about 25-30 minutes.
- Serve.
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