Cornbread Shepherd's Pie

Rustic and hearty, this wonderfully messy dish is satisfying and substantial. It gave us a chance to try out our new Dutch oven, too! We had a marvelous time learning about croissants and pastry dough in an excellent class at Sur La Table (non-affiliate link), and couldn't resist taking home a few new kitchen tools, including some new glass storage to replace our tired old plastic leftover containers, and some fun marshmallow roasting sticks that look like little marshmallows.

This dish is pleasantly simple, and made for a perfect meal on the patio with a beer. We've adapted it from a recipe found in Vegetarian Times' Plant-Powered Protein Cookbook.

Cornbread Shepherd's Pie

Ingredients:

• 1 Tbsp butter or olive oil spray
• 1 32oz. can pinto beans (reserve liquid after draining)
• 2 Tbsp. tomato paste
• 1 red onion, diced
• 2 Tbsp. chili powder
• 2 small plum tomatoes, seeded & chopped
• 1 8oz. box cornbread/corn muffin mix
• 1/3 cup Greek yogurt
• 1 egg
• 1 1/2 Tbsp. sugar

Instructions:

1. Preheat oven to 425°F. Coat 9-inch Dutch oven or baking pan with cooking spray or butter.
2. Whisk together tomato paste and reserved bean liquid.
3. Sauté onions in a large skillet for 5-6 minutes, or until they begin to get tender.
4. Stir in tomato/bean liquid, chopped tomatoes, and chili powder. Add water (a few Tbsp. at a time) if the mixture seems too dry. Increase heat to just boiling, then reduce heat to low and simmer uncovered for 6-8 minutes. 
5. In a medium bowl, whisk together cornbread mix, 1/3 cup yogurt, egg, and sugar. Add tiny amounts of water until just combined and spreadable, but still quite thick.
6. Season the chili bean mix with salt and pepper to taste, and spread into prepared baking dish. Spread cornbread batter over top with a spatula, and bake for 12 minutes, or until cornbread develops a golden crust.
   

Tags

Baked Goods

Entrées