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Vegetarian Shepherds Pie with Cornbread Topping – vegetarian recipe
Stav Kogan

Vegetarian Shepherd's Pie with Cornbread Topping

A hearty vegetarian shepherd's pie featuring a rich pinto bean chili filling and a fluffy, slightly sweet cornbread topping. A satisfying and incredibly easy weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 serving
Calories: 380
Ingredients Method Nutrition

Ingredients
  

  • 2 15-ounce / 425 g (15 oz) cans pinto beans, rinsed and drained, liquid reserved
  • 3 tablespoons (45 g / 1.59 oz) tomato paste
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 1 large red onion, cut into ¼-inch dice, about 2½ cups / 375 g (13.2 oz), divided
  • 2½ tablespoons / 20 g (0.71 oz) chili powder
  • 3 medium plum tomatoes, seeded and chopped, about 1½ cups / 270 g (9.5 oz), divided
  • 6 tablespoons (60 g / 2.12 oz) whole-grain cornbread and muffin mix
  • 1⅓ cups / 320 g (11.3 oz) plain nonfat Greek yogurt, divided
  • 1 large egg
  • 1½ tablespoons / 18 g (0.63 oz) sugar
  • 1½ cups / 355 ml (12 fl oz) water
  • Salt and freshly ground black pepper, to taste
  • 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.

Method
 

  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.
  2. In a small bowl, whisk together the reserved liquid from the pinto beans and the tomato paste until smooth.
  3. Sauté the aromatics: Heat the olive oil in a large skillet over medium-high heat.
  4. Add 2 cups (480 ml) of the diced onion, cover, and cook for 4 minutes, stirring occasionally, until softened.
  5. Stir in the chili powder and cook for 10 seconds until fragrant.
  6. Simmer the chili filling: Pour the tomato paste mixture into the skillet, along with 1 cup (240 ml) of the chopped tomatoes, the rinsed beans, and 1½ cups of water.
  7. Bring the mixture to a simmer, then reduce the heat to low.
  8. Let it simmer uncovered for 6 minutes, allowing the flavors to meld and the chili to thicken.
  9. Season with salt and pepper to taste.
  10. Mix the cornbread batter: While the chili simmers, combine the cornbread mix, ⅓ cup of Greek yogurt, the egg, sugar, and 1 tablespoon (15 ml / 0.5 fl oz) of water in a medium bowl.
  11. Stir until just combined—do not overmix.
  12. 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.
  13. Bake for 10-12 minutes, or until the cornbread topping is set and a beautiful golden brown.
  14. 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.
  15. Season the salsa with a pinch of salt and pepper.
  16. Serve and enjoy: Let the shepherd’s pie cool for a few minutes before dividing it among shallow bowls.
  17. Serve warm, topped with a dollop of the fresh tomato salsa and the remaining 1 cup (240 ml) of Greek yogurt.

Nutrition

Calories: 380kcalCarbohydrates: 63gProtein: 22gFat: 6g

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