Tex Mex Veggie Shepherd's Pie Bake
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
- 500 g Yve's veggie ground round (1 pkg)
- 1 small onion, chopped (or leeks if you like)
- 1 green pepper, chopped
- 1 celery rib, chopped
- 1 1⁄4 cups salsa (approx. half a 650 ml bottle, mild)
- 1 cup green olives, sliced (or black if you prefer)
- 1 1⁄2 cups low-fat sharp cheddar cheese, shredded
- 1 1⁄2 tablespoons chili powder
- salt
- 1 chipotle pepper, minced, to taste
-
corn bread topping
- 1⁄2 cup flour
- 1⁄2 cup cornmeal
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons baking powder
- 1⁄2 cup milk
- 1 1⁄2 tablespoons melted butter
- 1⁄2 egg, beaten
directions
- mix first 9 ingredients and pour into a greased casserole dish, could also add a cup of refried beans.
- mix wet and dry parts of cornbread topping separately, then combine quickly and pour over filling in dish. this will not form a solid thick layer, just spread it out as best you can, if it doesn't cover all the filling that's ok.
- bake at 400f for about 30 min, until cornbread is cooked and golden. cover with foil if getting too brown. may also make the cornbread softer and more moist if covered, suit yourself.
- top with sour cream and serve with a simple salad.
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RECIPE SUBMITTED BY
I live in new westminster, bc. I'm currently doing tech support for a living but I may be moving on to something more rewarding soon. I have two giant cats. I like to cook and bake. I have a passion for healing craft. I'll be starting my first garden in the spring. and I can't think of anything else interesting right now.