1. 2 Pkg Shawnee Mills Mexican Cornbread Mix
  2. 1 Pkg Beef Gravy Mix
  3. 1 Pkg or 24 oz Frozen Vegetables for Soup Mix
  4. 1 Lb Ground Beef
  5. 1/2 Tsp Pepper
  6. 2 Eggs
  7. 1 1/2 Cup Milk


Shawnee Mills Mexican Cornbread mix and Shawnee Mills Brown Gravy mix, this recipe can be made in two parts and is great for camp outs hunters and family gatherings. It utilizes basic varied ingredients and basic cooking principles with an American cowboy style of the Sheppard’s pie.


Preheat your oven to 350 f

In  a 12” Round Dutch oven Brown the beef, add garlic and sauté for an additional minute, then add 1 ¾ cups water and bring to a simmer, add the frozen vegetable mix and simmer for 5 min.  Combine the dry gravy mixture from packet with ½ cup water whisk mix thoroughly and add into to the beef and vegetable mix to make a rich sauce.  Taste and add salt and pepper as needed.

Prepare the cornbread mix by mixing in the Egg and milk until smooth in consistency

Top the hot stew mixture with the cornbread batter and place in a 350 oven for 22 min.  Note: if cooking over campfire cover with lid and allow 30 – 35 min for cooking time…