Shepherd’s Pie with Cornbread

When it comes to comfort food, few dishes can rival the heartwarming appeal of Shepherd’s Pie. Traditionally made with ground meat and topped with creamy mashed potatoes, this dish is a staple in many homes. However, we’re giving it a delightful twist by incorporating a cornbread topping, making it even more delicious and perfect for cozy nights at home.

This Shepherd’s Pie with Cornbread recipe brings together the savory flavors of a classic shepherd’s pie while adding a sweet and corny crunch from the cornbread topping. This dish is not only filling and flavorful but also an excellent way to use up leftovers. Let’s dive into this comforting recipe that is sure to become a family favorite!

Why You’ll Love This Recipe
Delicious Comfort Food: The combination of savory filling and sweet cornbread topping makes this dish irresistible.
Easy to Prepare: With straightforward ingredients and steps, you can whip this up in no time, perfect for busy weeknights.
Customizable: Feel free to adjust the filling based on what you have on hand—this dish is versatile and allows for creativity.
Perfect for Leftovers: Use up leftover meat and vegetables to create a hearty meal that doesn’t go to waste.
Ingredients You’ll Need
For the Shepherd’s Pie Filling:
1 pound ground beef or lamb (or a mix)
1 cup carrots, diced
1 cup peas (fresh or frozen)
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup beef or chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons olive oil
For the Cornbread Topping:
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup unsalted butter, melted
2 large eggs

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Kitchen Equipment Needed
Large skillet: For cooking the filling.
Mixing bowls: For preparing the cornbread batter.
9×13 inch baking dish: For assembling and baking the shepherd’s pie.
Wooden spoon or spatula: For stirring the filling and cornbread batter.
Oven: To bake the dish.
How to Make Shepherd’s Pie with Cornbread
Step 1: Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.
Add the ground beef or lamb to the skillet, breaking it apart as it cooks. Season with salt and pepper. Cook until browned and fully cooked.
Stir in the diced carrots, peas, tomato paste, Worcestershire sauce, thyme, and broth. Cook for an additional 5-7 minutes, allowing the flavors to meld together. Remove from heat and set aside.
Step 2: Make the Cornbread Batter
In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, melted butter, and eggs.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
Step 3: Assemble the Shepherd’s Pie
Preheat your oven to 400°F (200°C).
In a 9×13 inch baking dish, spread the shepherd’s pie filling evenly on the bottom.
Pour the cornbread batter over the filling, spreading it gently to cover the entire surface.
Step 4: Bake the Dish
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let it cool for a few minutes before serving.
Tips and Variations
Use Leftover Meat: This is a fantastic way to use leftover roast beef, chicken, or turkey. Just shred or chop it and add it to the filling.

Vegetarian Option: For a meatless version, substitute the ground meat with lentils or a mixture of sautéed vegetables and beans.

Spice It Up: Add a dash of hot sauce or red pepper flakes to the filling for a kick of heat.

Add Cheese: For extra flavor, sprinkle some shredded cheese (cheddar or mozzarella) over the filling before adding the cornbread topping.

How to Store Leftovers
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer: This dish freezes well! Wrap individual portions in plastic wrap and aluminum foil, then store in the freezer for up to 3 months.

Reheat: To reheat, thaw if frozen, and bake in the oven at 350°F (175°C) until heated through, or microwave individual portions.