Sunday, October 26, 2014

Cottage Pie with a Southwestern Twist.

Cottage Pie (made with ground beef) is the American version of Shepherd's Pie; a staple of the UK, Scotland and Ireland made with ground lamb; both have simple vegetables added and a mashed potato topping. This new version of mine is going to have a Southwestern twist by using a cornbread topping, adding beans, chili powder and cilantro. A time saver with this recipe is that the topping bakes along with the casserole, instead of having to make it ahead.

Beef Casserole with Cornbread Topping


2 lbs. lean ground beef
1 (12 oz.) frozen mixed vegetables
1 (14.5 oz.) can diced tomatoes with sweet onions
1 (15.5 oz.) can white kidney beans (Great Northern)
1 tsp salt
½ tsp ground black pepper
1 tsp paprika
1 Tbsp crushed, dried cilantro
2 Tbsp chili powder
1 (8 oz.) package medium sharp Cheddar cheese
2 (7 oz.) packages cornbread muffin mix
1 (8.25 oz.) cream style sweet corn


Preheat oven to 375F and lightly spray a 4-quart baking dish with non-stick cooking spray.

Brown ground beef in a large skillet, over medium-high heat, until there is no more pink color.


In a large mixing bowl, mix together the browned beef with the mixed vegetables, diced tomatoes, white beans, salt, black pepper, paprika, cilantro and chili powder; spread out into the baking dish.  Spread out cheese over the mixture.


In a medium mixing bowl, prepare cornbread mix according to directions, but leave out the water and ¼ cup of oil; instead add in the creamed corn.  Mix thoroughly and spread out over the cheese and beef/vegetable mixture.


Bake for 25-35 minutes; until cornbread is golden browned; let rest 15 minutes.

Makes 8 servings.

Mary Cokenour

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