Cornbread & Beef Skillet Pie |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1/2 cup yellow cornmeal |
1/2 cup all-purpose flour, plus |
2 tablespoons all-purpose flour (spooned and leveled) |
1 teaspoon baking soda |
coarse salt and pepper |
1 tablespoon olive oil |
2 red bell peppers, thinly sliced (ribs and seeds removed) |
1 medium red onion, chopped |
1 (10 ounce) package white mushrooms, trimmed and thinly sliced |
1 1/2 lbs ground sirloin |
1/4 cup tomato paste |
3/4 cup reduced-fat sour cream |
1 large egg, lightly beaten |
Directions:
1. Preheat oven to 425°F
2. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
3. In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.
4. Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.
5. Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.
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