Tired of the same old dinner routine? Craving something comforting, flavorful, and surprisingly easy to make? Then get ready to fall in love with this Cornbread Shepherd's Pie! We're putting a fun, Southern twist on a beloved classic, swapping out the traditional mashed potato topping for a crispy, golden cornbread crust. This recipe is perfect for a cozy weeknight dinner or a satisfying weekend meal – it’s a crowd-pleaser guaranteed to impress. This healthy meal is also a quick dinner idea, perfect for busy weeknights!
Ingredients:
For the Shepherd's Pie Filling:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 lb ground beef (or lamb, for a more traditional feel)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 1 cup frozen peas and corn
For the Cornbread Topping:
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- ¼ cup melted unsalted butter
- 1 large egg
Instructions:
Get started on the Shepherd's Pie Filling:
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the thyme, rosemary, salt, and pepper.
- Add the crushed tomatoes and beef broth. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the sauce has thickened slightly.
- Stir in the frozen peas and corn during the last 5 minutes of cooking.
Now for the delicious Cornbread Topping:
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix!
- Pour the shepherd's pie filling into a greased 9x13 inch baking dish.
- Pour the cornbread batter evenly over the top of the filling.
Bake and Enjoy!
- Bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before serving.
Tips and Variations:
- For a richer flavor, use ground lamb instead of beef.
- Add a tablespoon of Worcestershire sauce to the shepherd's pie filling for extra depth of flavor.
- Spice things up with a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Feel free to add other vegetables to the filling, such as mushrooms, bell peppers, or zucchini.
- If you prefer a sweeter cornbread, increase the sugar to ½ cup.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 30-35g
This Cornbread Shepherd's Pie recipe is a delicious and easy way to enjoy a comforting classic with a fun twist. It's a perfect example of homemade cooking at its finest, delivering a delicious dish that's sure to become a family favorite. Enjoy!