corn bread topped shepard’s pie

Yes, this Shepard’s pie like dish is special because of one reason and one reason only, the corn bread topping! I have told you about my love for corn bread after living in Atlanta, so there is no need to tell again. This pie could have many variations and could easily include meat. I kinda did a spin-off of this breakfast dish but instead of having the corn bread on the bottom of the pie, it is now on the top!

Ingredients:

• 1 medium-sized eggplant, peeled and cubed
• 1 small zucchini
•  1 small yellow squash
• 1 cup mushrooms
• 1 can cannellini beans – drained, rinsed
• 1/4 cup edamame
• 3 garlic cloves, minced
• 2 to 3 Tbsp olive oil (possibly more for each round of veggies sautéed)
• 1/4 cup light cream
• sprinkle parmesan cheese

Corn Bread Topping

• 1/2 cup corn meal
• 1/2 cup flour
• 1 Tbsp sugar
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1/8 cup vegetable oil
• 1/2 cup milk
• 1 egg white

Directions:

1. Saute vegetables (excluding edamame and beans) on medium heat in garlic and olive oil – might need to split up veggies and do two times.
2. Meanwhile, mix together corn bread ingredients in bowl – mix dry first then add wet.
3.  Layer cooked vegetables on bottom of casserole dish. Include edamame and beans
4. Drizzle cream over vegetables to keep moist.
5. Pour corn bread mixture over vegetables.
6. Sprinkle with parmesan cheese.
7. Bake covered 350F for 15 minutes. Last 5 minutes, remove foil and allow top to brown.
8. ENJOY!