Tag Archives: Dinner Pie

Pot Pie with Cornbread

2 Boxes Jiffy Cornbread Mix
2 Eggs
⅔ Cup Milk
¾ lb Ground Beef
3 Stalks Celery, chopped
1 lb Green Beans, stems removed and cut into 1-2 inch pieces
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Beef Broth
1 Cups Peas
Salt & Pepper

Preheat oven to 375°F.

Whisk together cornbread mix, eggs, and milk together in a large bowl.  Set aside.

Brown beef in a large oven-proof skillet over medium/high heat.  Add celery and green beans.  Cook until softened, about 5 minutes.

Move the veggies and meat to the sides of the pan and melt the butter in the middle.  Whisk in the flour and cook for 1 minute.  Whisk in broth, bring to a bubble and let thicken.  Stir in peas and season with salt and pepper.

Spoon the cornbread batter onto the top of the meat and veggie mixture.  Bake until browned, about 20 minutes.

Yield: 6 Servings

Chicken Tamale Pie

 This Tamale Pie is easy to make and delicious. I had cooked the chicken the day before, so all I had to do was assemble the pie and throw it in the oven.


1/3 Cup Milk
1 Egg
1 1/2 Tablespoons Taco Seasoning
1/4 teaspoon Ground Red Pepper
14 3/4 oz Can Cream-Style Corn
1 (8.5 oz) Box Cornbread Mix (Jiffy Brand)
4 oz Can Diced Green Chilies, drained
1 Cup Enchilada Sauce
2 Cups Cooked Chicken, shredded
3/4 Cup Monterey Jack Cheese


Preheat oven to 400°F.

Stir together milk, egg, 1/2 Tablespoon taco seasoning, ground red pepper, corn, cornbread mix and green chilies in a large bowl until moistened.  Spray a pie pan with non-stick cooking spray and pour cornbread batter in the pie pan.  Bake until golden brown, about 25-30 minutes.

Toss the shredded chicken with 1 Tablespoon taco seasoning.

After baking the cornbread, poke with a fork all over the top.  Pour on the enchilada sauce.  Top with chicken and cheese.  Bake until the cheese is melted and chicken is hot, about 15 minutes.  Let rest at least 5 minutes before serving and top with cilantro.


Yield: 8 Servings

-Adapted slightly from Pinch of Yum

Skillet Shepherd’s Pie


I don’t know about you, but I always seems to have the ingredients to make Shepherd’s Pie on hand.  This Skillet Shepherd’s Pie is great because most of the cooking is done right in the skillet and even browns up in the oven in the skillet.  So, make sure you are using an oven-safe skillet for this meal.  Skillet Shepherd’s Pie is a wonderfully comforting dinner that will warm you on the cold days ahead of us.


2 lbs Potatoes, cut into 2 inch chunks
2 Tablespoons Butter
1/4-1/2 Cup Milk

1 1/2 lbs Ground Beef
1 Onion, thinly sliced
3 ribs celery, sliced
2 Cloves Garlic, minced
Salt & Pepper
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups  Beef Stock
1 Tablespoon Italian Seasoning
1 Cup Frozen Peas
1 Cup Frozen Corn



Preheat oven to 350°F.

Add the potatoes to a large pot of water.  Bring to a boil, reduce and simmer until very soft, about 20 minutes.  Drain and return to pot.  Mash with butter and enough milk to make them smooth.  Season with salt and pepper to taste.

While the potatoes are cooking, brown the beef in a large oven-safe skillet over medium/high heat.  Add onion, celery, and garlic.  Cook until soft and season with salt, pepper and Italian Seasoning.

Push all the veggies to the sides of the pan.  Melt the butter in the center of the pan.  Sprinkle flour on the melted butter and whisk to combine.  Whisk in the stock then stir to combine.  Let bubble for a couple minutes to thicken.  Add peas and corn.  Top with mashed potatoes.  Transfer to preheated oven until the mashed potatoes are browned, about 20 minutes.




Yield: 6 Servings

Green Bean Hamburger Pie



2 lbs Potatoes, cubed
1/4 Cup Butter
1/4 Cup Milk
Salt & Pepper
1-2 Tablespoons Extra Virgin Olive Oil
1lb Ground Beef
1 Large Onion, chopped
1lb Green Beans, cut into 2-3 inch pieces
1 Can Cream of Chicken or Mushroom Soup
1 Can Diced Tomatoes (Italian Style)
1 Cup Shredded Cheddar Cheese


Preheat oven to 350°F.  Spray a 9×13 inch casserole dish with non-stick cooking spray.

Boil the potatoes in a large pot of water until tender, about 15 minutes.  When they are done, drain and add butter, milk and salt & pepper to taste and mash them.

While the potatoes are cooking, heat the olive oil in a large skillet oven medium-high heat.  Add the beef and cook until browned, about 5-7 minutes.  Add the onion and green beans, cooking until softened, about 3-4 minutes.  Season with salt and pepper to taste.

Stir in the cream of chicken/mushroom soup and diced tomatoes.

Make a ring of mashed potatoes in the casserole dish.  Add the beef filling to the center of the ring.  Top with cheese and bake for 30 minutes.

Serves: 4-6


Thanksgiving Leftovers: Cottage Pie

Still have a ton of turkey leftovers from Thanksgiving?  Here is an idea of how to use it to make a whole new meal.

3 Tablespoons butter, divided
1 onion, chopped
Salt & pepper
2 Tablespoons tomato paste
1 lb leftover turkey, chopped
1 teaspoon dried thyme
1 cup chicken stock
2 Tablespoons flour
1 cup water
2 cups frozen mixed veggies (peas, carrots, corn)
¾ lb Russet potatoes, thinly sliced (about 2-3 potatoes)

Preheat oven to 400°F.

Melt 1 Tablespoon butter in a skillet over medium-high heat.  Add the onion and cook until softened, about 3-5 minutes.  Season with salt and pepper.  Stir in the tomato paste and cook for 1 minute.

Add the turkey, thyme and stock.  Bring to a boil, reduce heat slightly and simmer, about 3 minutes.

Sprinkle the flour on top, stir in and cook for 1 minute to let it thicken slightly.  Stir in the water and  frozen veggies.

Pour into a casserole dish and top with the sliced potatoes, overlapping them.  Melt the remaining 2 Tablespoons of butter and drizzle on top of the potatoes.

Bake until potatoes are browned, about 40-45 minutes.  Let cool for 5-10 minutes before serving.

Serves: 4-6

Cabbage Pie

This is another favorite of mine that my mom used to make.  I normally make this with Idaho potatoes, but this time I used sweet potatoes.  The crust wasn’t as crispy, but it was still very good.

3-4 potatoes, shredded
2 Tbsp Extra-Virgin Olive Oil, divided
¼ tsp garlic salt
1 lb ground beef
2 cups shredded cabbage
1 jar chili sauce (or homemade chili sauce, recipe follows)
1 cup shredded cheddar cheese

Preheat oven to 350°F.  Spread 1 Tbsp olive oil in a pie pan, press the shredded potato into the pan and sprinkle with garlic salt.  Bake for 25 minutes.

While that is in the oven, heat the remaining 1 Tbsp olive oil in a skillet over medium-high heat.  Add the ground beef and cook until browned.  Remove to a plate lined with paper towels.  Put the cabbage in the same skillet and cook until softened, about 5 minutes.  Return the beef to the skillet and stir in the chili sauce.

Pour the beef & cabbage mixture into the pie pan.  Bake for 25 minutes.

Sprinkle with the cheese and put back in the oven to melt the cheese.  Let sit 5 minutes before cutting.

Chili Sauce:

1 can (8 ounces) tomato sauce
1/2 tsp ground cumin
1/2 tsp garlic powder
2 tsp dried onion
1/2 tsp dried oregano
1/2 tsp Worcestershire sauce
1/2 tsp hot sauce (Frank’s Red Hot)
Salt and pepper to taste

Stir all ingredients together in a bowl.