Making a meal to please and feed our family of six, within our budget, is not the easiest some days. We try to add vegetables to every meal, sometimes I can sneak them in, and sometimes I can add them in a large quantity. This recipe for Shepherd’s Pie is easy enough to make while still being a large amount of food and adding a huge number of vegetables.
This Shepherd’s pie can also be made vegetarian by omitting the beef chunks. I do not often make vegetarian meals, but I do know this one would be so delicious, even without the meat.
Disclosure
Published September 20, 2021
Updated March 14, 2022
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Cost breakdown for this recipe
Below is the cost breakdown for this Shepherd’s Pie recipe.
1-pound beef stew chunks $5.49
1 can each of carrot, corn, green beans and peas $2.20
2 cans tomato sauce $0.98
1 can diced tomatoes; seasoned with basil $0.90
6 russet potatoes $1.25
1/2 cup red wine $1.00
1 Cup Aunt Jemima Enriched Yellow Corn Meal $0.25
1 Cup Flour $0.15
2-4 Tbsp Sugar $0.01
4 tsp Baking Powder $0.04
1/2 tsp Salt $0.01
1 Cup Milk $0.17
1 Egg $0.27
1/4 Cup Oil $0.09
The total cost for this Shepherd’s Pie recipe is $12.81.
Shepherd’s Pie made with Beef Chunks Recipe
Ingredients for Shepherd’s Pie
1-pound beef stew chunks
1 can each of carrot, corn, green beans and peas
2 cans tomato sauce
1 can diced tomatoes; seasoned with basil
6 russet potatoes
1/2 cup red wine
Ingredients for Corn Bread Muffin Topping
1 Cup Aunt Jemima Enriched Yellow Corn Meal
1 Cup Flour
2-4 Tbsp Sugar
4 tsp Baking Powder
1/2 tsp Salt
1 Cup Milk
1 Egg
1/4 Cup Oil
Directions for Shepherd’s Pie
1. On a cutting board, cut any of the pieces of beef, so they are smaller. There were quite a few larger chunks, and I really wanted more bite sized pieces in this recipe.
2. Turn a large skillet to medium-high and then add 1 Tbsp oil.
3. Cook beef until browned, season with salt, pepper and minced onion.
4. When the beef is cooked, open the cans of corn, beans, peas, carrots, tomatoes and tomato sauce.
5. Add the cans of tomatoes and vegetables to the beef chunks and then stir.
6. Drain the can of corn, beans, peas and carrots, and pour them into the pan, then stir to combine.
7. Pour the two cans of tomato sauce into the beef and veggies mixture and then stir.
8. Add the red wine to the filling mix and then stir with a spatula to combine.
9. In a sink colander, rinse the russet potatoes. Additionally, I love this over the sink colander as it keeps the vegetables off of the sink basin.
10. Peel the potatoes and then rinse them again to remove any dirt residue.
11. On a cutting board, dice the potatoes and then put them into a steamer pot. Steaming potatoes instead of boiling helps them to not be waterlogged.
12. When the potatoes are fully cooked and a knife inserts easily, scoop out the potatoes into a large bowl. Then, season the potatoes with 4 Tbsp butter, salt and garlic powder.
13. Nest, use an immersion blender to mash the potatoes, however if you want more chunky mashed potatoes, use a potato masher.
This is the best immersion blender! For instance, I use it for making soap, soups, mashed potatoes and more.
14. Spray a 9X13-inch pan with non-stick spray and then scoop out the mashed potatoes into the pan, spreading it evenly over the bottom of the pan with a spatula.
15. Slowly pour the beef and vegetable mixture onto the potatoes, then using a spatula, spread it out evenly over.
16. Make corn bread muffin mix for the top of the Shepherd’s Pie, make sure to click the link below for my recipe.
17. Using a large ice cream scoop, scoop out corn bread mixture and then put it on the top of the vegetable mixture. Spray the inside of the ice cream scoop to help the corn bread muffin mix come out easier and make really adorable domes, or you can also spread the corn bread mix over the top in an even layer.
18. Bake at 375 degrees for 50 minutes or until the corn bread is golden brown. Then remove the Shepherd’s Pie from the oven and let rest for 5-minutes.
This baked dish was so delicious! The steak chunks were so moist and tender and the blend of the mashed potatoes with corn bread topping gave a sweet yet savory meal. We ended up eating more than half of the pan! There was enough for a lunch meal for Tyler the next day.
~Monica
Shepherd’s Pie with Beef Chunks
Shepherd’s Pie with Beef Chunks
Equipment
- 9 X 13-inch bake dish
- Large Saucepan
- KitchenAid Mixer paddle attachment
- Medium Bowl
Ingredients
- 1 pound Ground Beef Stew Chunks
- 6 Russet Potatoes
- 1 can Sweet Peas
- 1 can Carrot
- 1 can Green Beans
- 1 can Corn
- 1 can Diced Tomatoes
- 2 cans Tomato Sauce
- 1/2 cup Red Wine
Corn Bread Muffin Topping
- 1 cup Corn Meal
- 1 cup Flour
- 2-4 Tbsp Sugar
- 1/2 tsp Salt
- 4 tsp Baking Powder
- 1 cup Milk
- 1 Egg
- 1/4 cup Oil
Instructions
Corn Bread Muffin Topping
- In the bowl of your mixer, or a large bowl, pour 1 cup corn meal.
- Then add 1 cup flour to the bowl.
- Measure out 2-4 Tablespoons sugar and then add it to the bowl.
- Add 1/2 teaspoon salt to the bowl.
- Then add 4 teaspoons baking powder to the bowl and turn your mixer on low to combine all ingredients.
- Measure and pour 1 cup milk into the dry ingredients and then mix to combine.
- Add 1 egg and then mix to combine.
- Measure 1/4 cup oil and then add to the mixture, stir to combine.
Shepherd's Pie Filling Ingredients
- Preheat oven to 375 degrees.
- On a cutting board, cut any of the pieces of beef, so they are smaller.
- Turn a large skillet to medium-high and then add 1 Tbsp oil.
- Cook beef until browned, then season with salt, pepper and minced onion.
- When the beef is cooked, open the cans of corn, beans, peas, carrots, tomatoes and tomato sauce.
- Add the can of tomatoes to the beef chunks and then stir.
- Drain the can of corn, beans, peas and carrots, and pour them into the pan, then stir to combine.
- Then pour the two cans of tomato sauce into the beef and veggies mixture and stir.
- Add the red wine to the filling and then mix well with a spatula.
- In a sink colander, rinse the russet potatoes.
- Peel the potatoes and then make sure to rinse them again to get any dirt off.
- Dice the potatoes and then put them into a steamer pot.
- When the potatoes are fully cooked and a knife inserts easily, scoop out the potatoes into a large bowl.
- Use an immersion blender to pure the potatoes, then season the potatoes with butter, salt and pepper if desired.
Assemble the Shepherd's Pie
- Spray a 9 X 13-inch pan with non-stick spray and scoop out the mashed potatoes into the pan, then spread it out evenly with a spatula.
- Slowly pour the beef and vegetable mixture onto the potatoes and then spread out evenly with a spatula.
- Using a large ice cream scoop, scoop out the corn bread mixture and then put it on the vegetable mixture.
- Bake at 375 degrees for 50 minutes or until the corn bread is golden brown.
2 responses to “Shepherd’s Pie with Beef Chunks and from scratch corn bread topping”
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