Shepherd's Pie with Cornbread Topping with Side Salad

Instructions

1. 1

   Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a 10-inch cast-iron skillet.

2. 2

   In a large skillet over medium-high heat, warm the vegetable oil. Add the chopped onion and bell pepper, and sauté for 5-6 minutes until softened.

3. 3

   Add the minced garlic and cook for 1 minute more until fragrant. Add the ground beef, breaking it apart with a spoon. Cook for 6-8 minutes until fully browned. Drain off any excess grease.

4. 4

   Stir in the chili powder, cumin, oregano, 1 tsp of salt, and black pepper. Cook for 1 minute to toast the spices. Sprinkle the flour over the beef and stir until it's fully incorporated.

5. 5

   Pour in the beef broth and add the tomato paste. Stir well to combine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 3-4 minutes, until the sauce has thickened.

6. 6

   Remove the skillet from the heat. Stir in the thawed corn and the rinsed black beans. Pour this filling into your prepared baking dish and spread evenly.

7. 7

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and the remaining 0.5 tsp of salt. In a separate bowl, whisk the milk and egg. Pour the wet ingredients and the melted butter into the dry ingredients. Stir gently until just combined – do not overmix.

8. 8

   Carefully spoon the cornbread batter over the beef filling, spreading it gently to cover the entire surface.

9. 9

   Bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the topping comes out clean.

10. 10

    Remove from the oven and let the pie rest for at least 10 minutes before slicing and serving. This allows the filling to set properly.