Cornbread and Pinto Bean Shepherds Pie Recipe

Name: Cornbread and Pinto Bean Shepherds Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 14.5-oz. cans pinto beans, drained, 1 1/2 cups bean liquid reserved; 3 Tbs. tomato paste; 1 Tbs. olive oil; 1 large red onion, cut into 1/4-inch dice (2 1/2 cups), divided; 2 1/2 Tbs. chili powder; 3 medium plum tomatoes, seeded and chopped (1 1/2 cups), divided; 6 Tbs. whole-grain cornbread and muffin mix, such as Arrowhead Mills; 113 cups plain nonfat Greek yogurt, divided; 1 large egg; 1 1/2 Tbs. sugar

Servings: persons

1
Place oven rack in top position, and preheat oven to 425F.
2
Coat 9-inch pie dish with cooking spray.
3
Whisk reserved bean liquid with tomato paste in bowl.
4
Heat oil in large skillet over medium-high heat.
5
Add 2 cups onion.
6
Cover, and cook 4 minutes, or until onion begins to soften, stirring occasionally.
7
Add chili powder, and stir 10 seconds to coat onions.
8
Stir in tomato paste mixture, 1 cup tomatoes, and then beans.
9
Bring to simmer, stirring occasionally.
10
Reduce heat to low, and simmer uncovered, 6 minutes, or until flavors blend and chili liquids thicken.
11
Season with salt and pepper, if desired.
12
Meanwhile, combine cornbread mix, 1/3 cup yogurt, egg, sugar, and 1 Tbs.
13
water in medium bowl.
14
Spread chili beans in prepared pie dish.
15
Pour cornbread batter over beans, spreading with back of spoon.
16
Bake 10 minutes, or until cornbread is set and golden.
17
Meanwhile, finely chop remaining 1/2 cup onion.
18
Place in small bowl; mix in remaining 1/2 cup tomatoes, and season with salt and pepper, if desired.
19
Divide shepherds pie among shallow bowls.
20
Serve with tomato salsa and remaining 1 cup yogurt.

7205

kcal

Calories

369

Fat

357

Carbs

692

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 14.5-oz. cans pinto beans, drained, 1 1/2 cups bean liquid reserved, 3 Tbs. tomato paste, 1 Tbs. olive oil, 1 large red onion, cut into 1/4-inch dice (2 1/2 cups), divided, and more.

Yes, Cornbread and Pinto Bean Shepherds Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornbread and Pinto Bean Shepherds Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions