Step-by-Step Guide to Prepare Speedy Whole wheat Cornbread Cottage Pie
Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Steps to Make Any-night-of-the-week Whole wheat Cornbread Cottage Pie. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Whole wheat Cornbread Cottage Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Whole wheat Cornbread Cottage Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Whole wheat Cornbread Cottage Pie is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Whole wheat Cornbread Cottage Pie estimated approx 100 mins.
To get started with this particular recipe, we must prepare a few components. You can have Whole wheat Cornbread Cottage Pie using 9 ingredients and 6 steps. Here is how you cook that.
A spin on the traditional Shepard pie when I did not have any potatoes or gravy left.
Ingredients and spices that need to be Prepare to make Whole wheat Cornbread Cottage Pie:
- 2 cans cream of mushroom soup
- 1/2 cup water
- 2 lbs ground turkey (or any other ground meat)
- 1/2 packet cornbread mix
- 1.5 cups whole wheat flour
- 2 eggs (or equivalent egg substitute)
- cheese of your choice
- Barbecue sauce (optional)
- vegetables of choice, I used long green beans
Instructions to make Whole wheat Cornbread Cottage Pie
- Start by browning and draining the grease out of your ground meat.
- Once meat is cooked, Mix together the cream of mushroom soup and water together, add to the mix. Continue to cook on low heat while preparing the rest.
- Mix together a half packet of cornbread mix with the whole wheat flour and eggs. Continue to add water and mix until cornbread mixture becomes the proper texture.
- Once all parts of the pie are prepared, lay the meat/mushroom mixture down in the cassarole dish first. Lay down your vegetables on top and than pour and evenly spread the cornbread mixture over top.
- Bake in oven on 350 degrees for 20-30mins or until your cornbread has become golden brown. Let sit for a few minutes before cutting into it.
- As this recipe tends to dry out slightly when left as leftovers, I recommend adding a dollop of barbecue sauce to the top on any portions that have been reheated.
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