Recipe Review: Mexican Shepherd's Pie from I'm a Celiac
So my original plan had been to do the Stuffed Pepper Casserole from Pam's cookbook, Family Approved Gluten Free Recipes. Then I got home yesterday evening and realized we had run out of bell peppers. Whoops. Fortunately, I just happened to have what we needed for the Mexican's Shepherd Pie, so that issue was easily solved!
Hubs got me into shepherd's pie awhile back, and I serve it every now and again when I get motivated to do something special. But I've never had it with anything other than plain white mashed potatoes. The idea of using Mexican flavors and cornbread was totally new to me, and I was definitely intrigued. Bonus that the cornbread topping was way easier to do than mashed potatoes!
I didn't have any canned tomatoes or corn, but I did have leftover grilled corn, and some grape tomatoes that I chopped up.
The meat mixture came together very quickly - was just like making tacos.
While the meat was cooking, I quickly put together the cornbread batter - I had a bag of the Pamela's cornbread & muffin mix, which made too much, but I just used half the batter to make some corn muffins and stuck those in the freezer. Two for one!
The meat went in my casserole dish and I poured the other half of the cornbread on top, then scattered a small handful of cheese on top.
After a quick trip in the oven to cook the cornbread, it was ready to serve.
It cut up nicely, and the texture of the cornbread really worked well with the ground beef and veggies. I loved the Mexican flavors - a very successful new take on a traditional classic! It also microwaved up really nicely for lunch today, I was very pleasantly surprised that the cornbread did not get soggy.
This casserole recipe and many more can be found in Pam's cookbook - don't forget to enter my giveaway, the last day is tomorrow!