Friday, December 3, 2010

Holiday Recipe #2: Paula Deen's Christmas Shepherd's Pie

One thing I love about Paula Deen is that she reminds me of my own grandma. She cooks with love and the dishes are mouthwatering! I've never been a big fan of Shepherd's Pie until I saw this morsel being made on Paula's show! I asked my grandmother to try making it with me and it was a DISASTER (she has her few recipes which always work and anything new is destined to fail)! But the memories we made were wonderful and one day I vow to make this dish on Christmas Eve for my own grandchildren! And with that corn bread crust....C'e Magnificent! JUST like grandma (knows how to) makes.
Paula Dee's Christmas Christmas Shepherd's Pie


Beef Filling-

  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 1/2 pounds ground beef
  • 16 ounces canned tomato sauce
  • 1 1/2 cups cooked mixed vegetables (peas, diced carrots and corn)
  • Kosher salt and freshly ground black pepper

Mashed Potatoes:

  • 5 russet potatoes, peeled and quartered
  • 1/2 cups milk
  • 1/2 cup butter
  • 1/2 cup sour cream
  • Kosher salt and freshly ground black pepper

Cornbread Crust:

  • 1 (12-ounces) boxed cornbread mix


In a large skillet over medium-high heat, saute the onion in vegetable oil. When the onion is soft add the ground beef, breaking it apart with a wooden spoon and brown. Stir in tomato sauce and mixed vegetables. Season with salt and pepper.

In a pot of boiling, salted water, cook the potatoes about 20 minutes or until fork tender. Drain well and return to the pot. Whip the potatoes with an electric mixer until moderately smooth. Add milk, butter and sour cream and mix well. Season with salt and pepper. Adjust consistency with more milk, if desired.

Follow directions on box to make cornbread batter.

Preheat oven to 350 degrees F.

Lightly grease 6 (8-ounce) ramekins with nonstick cooking spray.

Spoon the mashed potatoes into the bottoms of each prepared ramekin, spreading them evenly with a rubber spatula. Then add the meat filling, spreading that evenly over the mashed potatoes. Pour the cornbread batter evenly over the meat layer in each ramekin.

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

You can find this recipe and many others at

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