Christmas Shepherd’s Pie
Recipe Courtesy of Paula Deen
Based on 17 Reviews
Servings: 6 servings
Cook Time: 1 hour 15 min
Difficulty: Easy
Ingredients Add to grocery list
Beef Filling:
1 tablespoon vegetable oil
1 small onion, chopped
1 1/2 pounds ground beef
16 ounces canned tomato sauce
1 1/2 cups cooked mixed vegetables (peas, diced carrots and corn)
Kosher salt and freshly ground black pepper
Mashed Potatoes:
5 russet potatoes, peeled and quartered
1/2 cups milk
1/2 cup butter
1/2 cup sour cream
Kosher salt and freshly ground black pepper
Cornbread Crust:
1 (12-ounces) boxed cornbread mix
Directions
In a large skillet over medium-high heat, saute the onion in vegetable oil. When the onion is soft add the ground beef, breaking it apart with a wooden spoon and brown. Stir in tomato sauce and mixed vegetables. Season with salt and pepper.
In a pot of boiling, salted water, cook the potatoes about 20 minutes or until fork tender. Drain well and return to the pot. Whip the potatoes with an electric mixer until moderately smooth. Add milk, butter and sour cream and mix well. Season with salt and pepper. Adjust consistency with more milk, if desired.
Follow directions on box to make cornbread batter.
Preheat oven to 350 degrees F.
Lightly grease 6 (8-ounce) ramekins with nonstick cooking spray.
Spoon the mashed potatoes into the bottoms of each prepared ramekin, spreading them evenly with a rubber spatula. Then add the meat filling, spreading that evenly over the mashed potatoes. Pour the cornbread batter evenly over the meat layer in each ramekin.
Bake for about 30 minutes until the cornbread is cooked through and golden on top.
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Reader Comments:
This is a great spin on the Irish classic. It was easy to put together and was a real family pleaser. I found the ramekin dishes too small so I used au gratin dishes and they worked wonderfully. I especially loved the way the cornbread gets extra brown on the edges. *One note however, I had to add a little more milk to the cornbread to get it to 'pour over' the potatoes and meat like the recipe says.
By Cathy Collins on December 21, 2011
Found this on twitter, always wanted to make shepards pie and it was awesome!
By Gwen on December 11, 2011
I REALLY enjoy all of Paula Dean's recipes. I did not know how to cook anything before I started following her recipes. Now I am the best cook in the family! Thanks Paula!!
By Bonnie on December 03, 2011
Hello I would like to have reciepe for Paula's sweet potatoe pie and also please her sweet potatoe shepard's pie, Thank You Gail
By Gail on April 18, 2011
If baking in a larger dish, the bake time will increase slightly. Make sure the cornbread topping is completely cooked! Estimated time would be 40 minutes.
By Libbie Summers on December 22, 2010
I CAN'T WAIT TO BUY THE GROCERIES AND TRY THE RECIPES!!!LOVE YOU,JANICE
By JANICE BESHEARS on December 22, 2010
Is the bake temperature and time the same if I were to bake in a large dish vs ramekins?
By Tammy on December 13, 2010
By Anonymous on November 13, 2010
Delicious!!!!
By Anonymous on June 28, 2010
By maltesergr8 on May 19, 2010
great
By Anonymous on April 26, 2010
By Anonymous on April 19, 2010
This recipe is great! The only tweek is that in my family we put cheese in our shepards pie! So on top of the meat layer I put a layer of velveeta cheese, then the cornbread layer. Yummy!
By Anonymous on April 02, 2010
By Anonymous on January 27, 2010
thought it was delicious especially when we added Chiloula hot sauce when serving.
By Anonymous on December 16, 2009
Seriously amazing! I love the complement of the cornbread to the shepherd's pie. Will never go back to ordinary shepherd's pie again! Thank you, Paula1
By Anonymous on December 13, 2009
By Anonymous on November 11, 2009
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