cornbread shepherds pie recipe

Written ByJenny Smyth Posted on
cornbread shepherds pie recipe
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The Best cornbread shepherds pie recipe

I’m so excited to share with you my family’s favorite Cornbread Shepherds Pie recipe. This dish is a staple in our household, and for good reason – it’s easy to make, delicious, and perfect for any occasion.

I remember my grandmother making this recipe for us when we were kids, and it was always a treat. The combination of the crispy cornbread crust and the hearty ground beef filling is just magic.

Over the years, I’ve tweaked the recipe to make it even healthier and more flavorful, but it still remains a classic comfort food dish that never fails to please. One of the things I love about this recipe is that it’s so versatile – you can make it for a weeknight dinner, a special occasion, or even a potluck.

And let me tell you, my kids absolutely love it! They request it all the time, and I’m happy to oblige because it’s such an easy meal to whip up.

Plus, the leftovers are just as delicious as the first serving, which makes it perfect for meal prep or a quick lunch. So if you’re looking for a new family favorite recipe that’s sure to please even the pickiest eaters, look no further than this Cornbread Shepherds Pie recipe.

It’s a game-changer for sure!

Cornbread Shepherd's Pie

Cornbread Shepherd’s Pie

4.9 from 841 votes

A comforting and hearty dish featuring a layer of savory ground beef and vegetable filling topped with a golden cornbread crust. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cornbread

1 1/2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup buttermilk
1/2 cup milk
1/4 cup vegetable oil
2 large eggs

For the Filling

2 lbs ground beef
1 large onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 tablespoon tomato paste
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup frozen peas
1 cup frozen corn
2 tablespoons all-purpose flour
2 tablespoons butter

For the Topping

1 cup shredded cheddar cheese

👨‍🍳Directions

1Preheat oven to 400°F.
2In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and black pepper.
3In a separate bowl, whisk together buttermilk, milk, vegetable oil, and eggs.
4Pour the wet ingredients into the dry ingredients and stir until just combined.
5Set the cornbread batter aside.
6In a large skillet, cook ground beef over medium-high heat until browned, about 5-7 minutes.
7Drain excess fat.
8Add onion, carrots, and celery to the skillet and cook until the vegetables are softened, about 5 minutes.
9Add garlic and cook for an additional 1 minute.
10Stir in tomato paste, beef broth, Worcestershire sauce, thyme, and rosemary.
11Bring the mixture to a simmer and cook until the liquid has reduced by half, about 10 minutes.
12Stir in frozen peas and corn.
13In a small bowl, mix together flour and butter to form a paste.
14Stir the paste into the skillet and cook until the sauce has thickened, about 2-3 minutes.
15Transfer the filling to a 9×13 inch baking dish and spread it evenly.
16Pour the cornbread batter over the filling, ensuring it is evenly distributed.
17Sprinkle shredded cheddar cheese on top of the cornbread batter.
18Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
19Allow the shepherd’s pie to rest for 5-10 minutes before serving.

🔧Equipment

Large skillet
Mixing bowl
9×13 inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 105mg🧂Sodium: 850mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For a spicier version, add a pinch of cayenne pepper to the filling. Leftovers can be stored in the refrigerator for up to 3 days.

Watch Video Of How Cornbread Shepherd’s Pie Works

This Cornbread Shepherds Pie recipe is truly a crowd-pleaser and perfect for any occasion. Not only is it deliciously comforting, but it’s also relatively healthy compared to other comfort foods.

Plus, it’s so easy to make ahead of time or reheat on busy nights. My family loves serving this at family gatherings or potlucks because everyone raves about how tasty it is.

And let me tell you – leftovers are just as delicious as when freshly made!

❓ Frequently Asked Questions About Cornbread Shepherd’s Pie

Q: What is the origin of Cornbread Shepherds Pie?

This dish has its roots in traditional English cuisine, where shepherd’s pie was a popular comfort food made with ground meat and topped with mashed potatoes. However, when we added cornbread to the mix, it became a unique twist on the classic recipe.

Q: Can I use different types of ground meat in this recipe?

Yes, you can use ground turkey, chicken, or even vegetarian options like tofu or tempeh if you prefer. Just keep in mind that the flavor will be slightly different.

Q: How do I store leftovers of this dish?

You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. When reheating, make sure to heat it until the cornbread is crispy again.

Q: Can I make this recipe gluten-free?

Yes, you can substitute gluten-free all-purpose flour for traditional all-purpose flour in the cornbread topping. Additionally, be sure to check the ingredients of your ground meat and broth to ensure they are gluten-free.

Q: How do I prevent the cornbread from becoming too soggy?

To avoid sogginess, make sure not to overmix the batter and don’t open the oven door during baking.

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