Easy Southwestern Shepherd's Pie Recipe
Make an Easy Mexican Casserole of Ground Meat with Cornbread Topping
Aug 22, 2009
Traditional shepherd’s pie recipes are casseroles that feature a filling of ground lamb or ground beef in gravy, maybe some vegetables stirred in, and a topping of mashed potatoes. Then, the whole thing is baked in the oven until the filling is heated through and the potatoes turn golden brown.
In this easy, quick variation on the classic, the meat—ground lamb, ground beef, ground pork, or ground turkey—is quickly sautéed with onion, garlic, and a choice of minced fresh chili, dried red pepper flakes, or chili powder. Then, a little bottled chili sauce—the sweet, tomato-based kind sold most commonly by Heinz or Del Monte—is stirred in to moisten the mixture, along with a drained canned of sweet corn kernels or a mixture of corn and roasted peppers like Green Giant Mexicorn.
Instead of the traditional mashed potatoes, a small box of corn muffin mix is used for the topping, such as the widespread popular variety sold under the Jiffy brand. Along with the egg in the batter, use a little more liquid than called for on the box—1/2 cup instead of 1/3 cup—to make the batter more spreadable.
After less than 20 minutes of preparation, the whole casserole bakes and is ready to serve just 30 minutes later, making this an easy, satisfying weeknight main course.
Southwestern Shepherd’s Pie
Serves 6 to 8
Ingredients:
Filling:
- 1 tablespoon olive oil
- 2 ounces smoked bacon, chopped
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 1 jalapeño chile, minced, or 1/2 teaspoon red pepper flakes, or 1/2 teaspoon chili powder
- 1 1/4 pounds lean ground lamb, ground beef, ground pork, or ground turkey
- 3/4 cup bottled tomato-based chili sauce such as Heinz or Del Monte brands
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 11-ounce can “Mexicorn,” drained
Topping:
- 1 package (8.5 ounces) corn muffin mix such as Jiffy brand
- 1 egg, lightly beaten
- 1/2 cup milk or buttermilk
Directions:
- Preheat the oven to 375°F.
- Meanwhile, make the filling. In a 10-inch ovenproof skillet, heat the olive oil over medium heat. Add the chopped bacon and sauté until it begins to brown, about 5 minutes. Carefully pour off about half of the fat in the skillet, leaving the bacon pieces inside.
- Add the onion and garlic and sauté until they begin to soft, about 3 minutes; stir in the chile flakes, if using, and continue sautéing until fragrant, about 30 seconds.
- Raise the heat to high and add the ground lamb. Sauté, stirring frequently, until the lamb is uniformly browned and coarsely broken up, 5 to 7 minutes.
- Stir in the chili sauce, oregano, basil, and drained corn. Reduce the heat to medium and continue cooking until the mixture is heated through and has the consistency of a thick pasta sauce, 5 to 7 minutes more.
- With nonstick cooking spray, lightly coat the inside of a 3-quart shallow baking dish. Transfer the mixture to the and spread it evenly in the bottom.
- In a mixing bowl, put the corn muffin mix, egg, and milk or buttermilk. Stir with a wooden spoon or wire whisk until combined but still slightly lumpy. Pour the batter into the pan on top of the lamb mixture and spread it evenly with the spoon or with a rubber spatula.
- Put the pan in the oven and bake until the cornbread topping is risen, baked through, and deep golden brown, 25 to 30 minutes.
- To serve, use a large serve spoon to scoop out portions of the lamb mixture and cornmeal topping together onto serving plates.
Add a green salad or a simple steamed vegetable on the side and dinner is served! (Looking for other great, quick dinner ideas? Check out Green Chicken Enchiladas Casserole or Quick Beef-and-Bacon Chili. Got a talent for cooking that needs to be expressed? Learn how to write a recipe!)
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