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Ingredients for Shepherd’s Pie with Cornbread
Gather the following ingredients to create this comforting casserole:
For the Filling:
- 1 pound ground beef (or lamb for a traditional shepherd’s pie)
- 1 small onion, diced
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Directions for Shepherd’s Pie with Cornbread
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Meat Filling:
- In a large skillet over medium heat, cook the ground beef (or lamb) until browned, breaking it apart with a spatula. Drain excess fat if necessary.
- Add the diced onion and carrots, cooking until they are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Mix in the tomato paste, beef broth, Worcestershire sauce, dried thyme, and season with salt and pepper. Let the mixture simmer for about 5-10 minutes until slightly thickened. Remove from heat and stir in the frozen peas.
3. Assemble the Shepherd’s Pie:
- Transfer the meat filling into a greased 9×13-inch baking dish, spreading it evenly.
4. Make the Cornbread Topping:
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, mix the milk, vegetable oil, and eggs until well combined. Pour the wet ingredients into the dry ingredients, stirring until just combined.
- Pour the cornbread batter over the meat filling, spreading it out evenly.
5. Bake:
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
6. Serve:
- Let the shepherd’s pie cool for a few minutes before slicing. Serve warm and enjoy the comforting flavors!
Kitchen Equipment You’ll Need
- Large skillet
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Spatula for serving
Tips for Making the Best Shepherd’s Pie with Cornbread
- Choose Your Meat Wisely: While traditional shepherd’s pie uses lamb, ground beef is a common substitute. You can also use ground turkey or chicken for a lighter option.
- Add More Veggies: Feel free to incorporate additional vegetables like corn, green beans, or bell peppers for extra nutrition and flavor.
- Homemade Cornbread: If you have a favorite cornbread recipe, feel free to substitute it for the topping to make this dish your own.
- Leftover Magic: This dish is perfect for using up leftover vegetables or meat. Get creative with what you have on hand!
Storage and Leftovers
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can also freeze portions of the casserole. Wrap individual servings in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, place the casserole in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Pairing Suggestions
This Shepherd’s Pie with Cornbread pairs wonderfully with:
- Green Salad: A fresh green salad with a light vinaigrette adds a refreshing crunch that complements the richness of the casserole.
- Roasted Vegetables: Serve with a side of roasted vegetables for added color and nutrition.
- Pickles or Relish: A tangy pickle or relish can enhance the dish’s flavors and provide a nice contrast.
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