This recipe came from a friend Cassandra Rae on Facebook. Thanks for the permission to make a pin out of this! 💗

Cornbread Shepard’s Pie

Vegetable oil

1 chopped onion

1.5lb ground meat (I use beef)

16oz tomato sauce (I use tomato paste and thin to my liking)

1 1/2cup vegetables (diced peas, carrots and corn)

Kosher salt

Pepper

Garlic powder

(Season the vegetables to taste)

Mashed potatoes:

5 potatoes peeled and cubed, boiled

Milk

Butter

Sour cream (can forego)

Kosher salt

Pepper

(Season to taste)

Cornbread Topping

12oz worth of cornbread (box, bag or homemade)

Sauté onion in the vegetable oil. Add ground meat once onion is soft and brown. Break apart as you cook. Stir in tomato sauce and vegetables. Season the mixture.

Boil the potatoes. Whip the potatoes with the butter, milk, seasoning to taste and sour cream (if choosing to use).

Mix cornbread batter as usual (or as directed on a premixture).

Preheat oven to 350 degrees.

Lightly grease cooking dish (I use a 9×13 glass Pyrex).

Spoon potatoes into the bottom of the dish and spread an even layer (about a inch or so think). Add the meat and vegetable mixture on top and spread. Then pour the cornbread batter over the top evenly, spread with a rubber spatula if needed. (NOTE: sometimes I do 16oz for a thicker layer of cornbread).

Bake for 30minutes or until the cornbread is cooked through and golden on the top.