Shepherd’s Pie with Cornbread

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.