Lunch: Barbecue Pulled Pork Shepherd's Pie

Recipe by Candace Braun Davison Ranch-seasoned mashed potatoes take this dish to the next level, but if you're strapped for time, you could use frozen mashed potatoes (stirring in ranch seasoning to taste) and store-bought pulled pork. We used this pulle

Ingredients

2 lb. red potatoes
1/2 packet ranch seasoning mix
2/3 c. sour cream

Instructions

Preheat the oven to 400 °F.
For the ranch mashed potatoes: Peel the potatoes and cut them into 1-inch pieces, then place them in a large saucepan and cover with water. Bring the water to boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain, and place in a large bowl.
Add the ranch seasoning and sour cream and mash the potatoes until the mixture is thoroughly combined and most of the lumps are gone. Set aside.
For the rest of the dish: Toss pulled pork with barbecue sauce (as much or as little as you'd like to use). Add it to a large casserole dish, smoothing it to create one even layer. Top with corn, then add a layer of mashed potatoes. Cover with shredded cheese and scallions.
Bake in the oven for about 14-16 minutes, or until the cheese has melted.