Craving the ultimate comfort food mashup? Look no further! This isn’t your average shepherd’s pie. We’re swapping the traditional meat filling for a rich, savory pinto bean chili and ditching the mashed potatoes for a fluffy, slightly sweet cornbread topping. It’s a hearty, satisfying, and incredibly easy weeknight meal that the whole family will love. Plus, it’s a fantastic make-ahead dish, perfect for busy days!
Ingredients
• 2 15-ounce / 425 g cans pinto beans, rinsed and drained, liquid reserved
• 3 tablespoons / 45 g tomato paste
• 1 tablespoon / 15 ml olive oil
• 1 large red onion, cut into ¼-inch dice, about 2½ cups / 375 g, divided
• 2½ tablespoons / 20 g chili powder
• 3 medium plum tomatoes, seeded and chopped, about 1½ cups / 270 g, divided
• 6 tablespoons / 60 g whole-grain cornbread and muffin mix
• 1⅓ cups / 320 g plain nonfat Greek yogurt, divided
• 1 large egg
• 1½ tablespoons / 18 g sugar
• 1½ cups / 355 ml water
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the oven and pan: Position an oven rack in the top third of the oven and preheat to 425°F / 220°C. Lightly coat a 9-inch pie dish with cooking spray. In a small bowl, whisk together the reserved liquid from the pinto beans and the tomato paste until smooth.
2. Sauté the aromatics: Heat the olive oil in a large skillet over medium-high heat. Add 2 cups of the diced onion, cover, and cook for 4 minutes, stirring occasionally, until softened. Stir in the chili powder and cook for 10 seconds until fragrant.
3. Simmer the chili filling: Pour the tomato paste mixture into the skillet, along with 1 cup of the chopped tomatoes, the rinsed beans, and 1½ cups of water. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer uncovered for 6 minutes, allowing the flavors to meld and the chili to thicken. Season with salt and pepper to taste.
4. Mix the cornbread batter: While the chili simmers, combine the cornbread mix, ⅓ cup of Greek yogurt, the egg, sugar, and 1 tablespoon of water in a medium bowl. Stir until just combined—do not overmix.
5. Assemble and bake: Spread the pinto bean chili evenly in the prepared pie dish. Gently pour the cornbread batter over the chili, using the back of a spoon to spread it to the edges. Bake for 10-12 minutes, or until the cornbread topping is set and a beautiful golden brown.
6. Make the fresh salsa: While the pie bakes, finely chop the remaining ½ cup of onion and combine it in a small bowl with the remaining ½ cup of tomatoes. Season the salsa with a pinch of salt and pepper.
7. Serve and enjoy: Let the shepherd’s pie cool for a few minutes before dividing it among shallow bowls. Serve warm, topped with a dollop of the fresh tomato salsa and the remaining 1 cup of Greek yogurt.
Nutritional Information
• Nutrition Information
• Per serving
• Calories: 380
• Protein: 22 g
• Total Fat: 6 g
• Saturated Fat: 1 g
• Carbohydrates: 63 g
• Cholesterol: 47 mg
• Sodium: 556 mg
• Fiber: 16 g
• Sugar: 20 g
Pro Tips
• For a spicier kick, add a finely diced jalapeño or a pinch of cayenne pepper to the onions along with the chili powder.
• Boost the veggie content by stirring in a cup of frozen corn or diced bell peppers with the beans during the last few minutes of simmering.
• To make this ahead, prepare the chili filling and store it in an airtight container in the fridge for up to 3 days. When ready to bake, simply top with freshly mixed cornbread batter and bake as directed, adding a few extra minutes to the baking time.
• For a cheesier topping, sprinkle ½ cup of shredded sharp cheddar or a Monterey Jack blend over the cornbread batter before baking.
FAQ
Q: Is this vegetarian shepherd’s pie a good source of protein
A: Yes, this is an excellent source of plant-based protein. Each serving packs about 22 grams of protein, primarily from the hearty pinto beans and the protein-rich Greek yogurt used in the topping and garnish.
Q: Can I make this shepherd’s pie vegan
A: Absolutely! To make this recipe vegan, substitute the Greek yogurt with your favorite plain, unsweetened plant-based yogurt (like soy or almond). For the egg in the cornbread, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another vegan egg replacer. Also, ensure your whole-grain cornbread mix is dairy and egg-free.
Q: How can I make this recipe gluten-free
A: Making this dish gluten-free is simple. Just use your favorite certified gluten-free cornbread and muffin mix. It’s also a good idea to double-check that your chili powder blend is gluten-free, as some brands may contain anti-caking agents with gluten.
Q: What’s the best way to store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For the best results when reheating, place the pie in an oven-safe dish and warm it at 350°F / 175°C until heated through. This helps keep the cornbread topping from getting soggy. You can also reheat individual portions in the microwave for a quicker option.
