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.