Cornbread and Pinto Bean Shepherd’s Pie (Vegetarian)

My Mom bought me a subscription to Vegetarian Times Magazine for Christmas, and I’ve recently started receiving the issues. Yay! They have been great so far and I have already made a bunch of recipes from them. One of my favorites has been this Cornbread and Pinto Bean Shepherd’s Pie.

IMG_2589It was quite scrumptious! My brother made the cornbread and I whipped together the bean mixture for the filling.



We know how to tag-team things in the kitchen like the best of them!


Our final result was this lovely take on shepherd’s pie.


Maybe we didn’t get the cornbread to filling ratio quite right…but I didn’t care! I love cornbread and I was glad there was plenty of it. I’d recommend this dish in a heartbeat.

Cornbread and Pinto Bean Shepherd’s Pie

Serves 6

Inspired by the recipe in Vegetarian Times Jan/Feb 2013 issue

Filling ingredients:

2  14.5 oz. cans pinto beans, drained and rinsed (but reserve the liquid from the can)

3 tbsp. tomato paste

1 tbsp olive oil

1/2 large yellow onion, diced

2 and 1/2 tbsp chili powder

2 small, vine-ripened tomatoes, chopped

A handful of chopped kale

Cornbread ingredients:

Recipe adapted from Vegetarian Epicure Cornbread

1 and 1/4 cups of all purpose flour

3/4 cup of cornmeal

2 tbsp sugar

5 tsp baking powder

A pinch of salt

One egg

1 cup almond milk

2 tbsp apple sauce

To make this dish, start by preheating the oven to 425 degrees and coating a 9-inch cake pan with cooking spray. Then, mix the reserved bean liquid and tomato paste in a bowl, set aside.

In a large saucepan, heat the olive oil over medium heat. When ready, add the onions and cook about 5 minutes or until softened. Make sure to stir the onions occasionally so they do not stick to the bottom of the pan and burn.

After the onions have softened, add in the chili powder, tomato paste mixture, tomatoes, kale and beans and then give it a good stir. Bring the filling mixture to a simmer and stir, then reduce heat to low and cook for about 7 more minutes, stirring occasionally.

While the filling mixture is simmering, combine all the dry ingredients for the cornbread in a large mixing bowl. Then add in the wet ingredients to the mixture one by one and stir to combine.

When the bean mixture has finished simmering add it to the cake pan and spread evenly throughout the dish.

Then add the cornbread mixture on top and spread evenly over the beans.

Bake in the oven about 30 minutes, or until a toothpick inserted in the middle of the cornbread comes out clean. Enjoy!

I love grocery shopping,



2 thoughts on “Cornbread and Pinto Bean Shepherd’s Pie (Vegetarian)

  1. Sheila says:

    ah i’ve been looking for a recipe that uses cornmeal. i have an unopened 1 pound bag that i (foolishly) bought when it was on sale and i haven’t known what to do with it. but this looks delightful!

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