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Whole wheat Cornbread Cottage Pie instructions. 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.
To begin with this particular recipe, we must first prepare a few ingredients. You can have whole wheat cornbread cottage pie using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Whole wheat Cornbread Cottage Pie:
- Take 2 cans cream of mushroom soup
- Get 1/2 cup water
- Prepare 2 lbs ground turkey (or any other ground meat)
- Get 1/2 packet cornbread mix
- Prepare 1.5 cups whole wheat flour
- Get 2 eggs (or equivalent egg substitute)
- Get cheese of your choice
- Take Barbecue sauce (optional)
- Prepare vegetables of choice, I used long green beans
This time, I am going to make it a little bit unique. This is gonna smell and look delicious. Whole wheat Cornbread Cottage Pie is one of the most well liked of. Whole wheat Cornbread Cottage Pie A spin on the traditional Shepard pie when I did not have any potatoes or gravy left.
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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