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Prep Time 30 minutes,

Cook Time 30 minutes

Shepherd’s Watch Holiday Pie

Classic Shepherd’s Pie with hints of holiday flavor from cinnamon and cranberry sauce.


1-1/2 lbs ground sirloin
5 medium russet potatoes, peeled and quartered
1 small white onion, chopped
2 T olive oil
1 can (16 oz) tomato sauce
1-1/2 cups mixed frozen vegetables (peas, diced carrots, corn)
1 tsp ground ginger
1/2 tsp cinnamon
Kosher salt and freshly ground pepper, to taste
1/2 cup milk
1/2 cup butter
1/2 cup sour cream
1/4 can (about 3 oz) whipped cranberry sauce
1 box (12 oz) cornbread mix (plus required ingredients to make recipe)


Place potatoes in a large pot of boiling water and cook for approximately 20 minutes.

Sauté onion in olive oil in a large skillet.

Once onion is soft, add ground beef and brown over medium heat until it reaches an internal temperature of 160° F on a meat thermometer.

Stir in tomato sauce, vegetables, ginger, cinnamon, salt and pepper.

Keep on low heat.

Remove potatoes from heat. Drain water. Return potatoes to pot.

Whip potatoes, milk, butter, sour cream and cranberry sauce together.

Add additional milk, as needed, until you achieve the consistency of porrige.

Preheat oven based on cornbread baking instructions.

Grease large casserole dish with butter or olive oil.

Transfer potato mixture to dish.

Top with ground beef mixture.

Prepare cornbread according to package instructions, and then dollop mixture over ground beef.

Bake according to the cornbread mixture instructions.

Remove from oven. Serve immediately.

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