This Jackie Kennedy’s Dinner Pie is a sophisticated, mid-century twist on a classic Shepherd’s Pie. What makes this version “presidential” is the ultra-luxurious potato topping—by mashing the potatoes with both butter and a full package of cream cheese, you get a rich, velvety finish that balances the tang of the BBQ-seasoned beef. It’s the ultimate comfort food with a bit of Camelot-era flair.

 

Jackie Kennedy’s Dinner Pie – Ingredients

1 lb ground beef
2–3 Russet potatoes, peeled and cubed
1 package (8 oz) cream cheese, softened
1 1/2 cups cheddar cheese, shredded
1 can (15.5 oz) whole kernel corn, drained
3/4 cup BBQ sauce
1 onion, chopped
2 garlic cloves, minced
2 tablespoons butter
1/4 cup whole milk or heavy cream
1 pinch white pepper
Salt and black pepper, to taste

 

How To Make Jackie Kennedy’s Dinner Pie:

Step 1: The Potato Base: Preheat your oven to 350°F. Boil the cubed potatoes in a large pot of water for 12/15 minutes until fork-tender. Drain and return them to the pot.

 

Step 2: The Savory Filling While the potatoes boil, brown the ground beef and chopped onions in a skillet over medium heat for 8/10 minutes. Add the garlic, salt, and black pepper, cooking for 1 additional minute until fragrant.

 

Step 3: Sauce and Corn: Stir the drained corn and the BBQ sauce into the beef mixture. Once combined, remove the skillet from the heat and set it aside.

Step 4: The Creamy Mash: Mash the hot potatoes with the softened cream cheese, butter, milk (or cream), and a pinch of white pepper.

Tip: Using white pepper instead of black in the potatoes keeps the mash looking perfectly bright and clean, while the cream cheese adds a tangy depth you don’t get with standard mashed potatoes.

Step 5: Assemble and Bake: Pour the beef mixture into a 9×13-inch baking dish. Spread the cream cheese potatoes in an even layer over the top. Sprinkle generously with the shredded cheddar. Bake for 25/35 minutes until the cheese is bubbly and starting to brown at the edges.