Shepherd's Pie with Beef Chunks
Shepherd's Pie
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.