• Sumo

This vegetarian twist on the classic gives it bold, new flavors that are sure to please every palate. If you prefer your food a little spicier or have children that like it a little blander just adjust the amount of chili powder.

Southwestern Shepherd’s Pie Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 14.5oz Cans Pinto Beans, drained with 1 1/2 cups bean liquid reserved
  • 3 Tablespoons Tomato Paste
  • 1 Tablespoon Olive Oil
  • 1 Red Onion, diced and divided
  • 1 1/2 Tablespoons Chili Powder
  • 3 Tomatoes, seeded and chopped, divided
  • 6 Tablespoons Cornbread Mix
  • 1 1/3 Cups Nonfat Greek Yogurt
  • 1 Tablespoon Egg Replacer+ 1 Tablespoon Water, whisked
  • 1 1/2 Tablespoons Sugar


  1. Preheat the oven to 425?F and coat a 9 inch pie dish with non-stick cooking spray.
  2. In a small bowl whisk together the tomato paste and reserved bean liquid.
  3. In a large skillet over medium-high heat, heat the oil and add 2 cups of the onion. Cover and cook for four minutes, stirring occasionally, until onion is softened. Add the chili powder and stir to combine then add the tomato paste mixture, 1 cup of the tomatoes, and the beans. Bring to a simmer, stirring occasionally, then reduce heat to low and simmer for 6 minutes; season with salt and pepper to taste.
  4. In a medium bowl combine the cornbread, 1/2 cup of the yogurt, egg replacer mixture, sugar and 1 additional tablespoon of water.
  5. Pour the bean mixture into the pie dish and cover with the cornbread mixture. Spread the batter out over the top of the bean mixture with the back of a spoon.
  6. Bake for 10 minutes or until cornbread is set and golden brown.
  7. In a small bowl combine the remaining onion and tomato and season with salt and pepper to make a simple salsa.
  8. Divide the shepherd pie amongst four shallow bowls and top with the salsa mixture and remaining yogurt.