Cornbread-and-Beef Skillet Pie
(from nishiki’s recipe box)
Source: http://www.delish.com/recipefinder/cornbread-beef-skillet-pie-recipe
Prep time: 20 minutes
Cook time: 20 minutes
Serves 6 people
Categories: ground beef, not tried
Ingredients
- 1/2 cup(s) yellow cornmeal
- 1/2 cup(s) plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1 teaspoon(s) baking soda
- Coarse salt and ground pepper
- 1 tablespoon(s) olive oil
- 2 red bell peppers (ribs and seeds removed), thinly sliced
- 1 medium red onion, chopped
- 1 package(s) (10 ounces) white mushrooms, trimmed and thinly sliced
- 1 1/2 pound(s) ground sirloin
- 1/4 cup(s) tomato paste
- 3/4 cup(s) reduced-fat sour cream
- 1 large egg, lightly beaten
Directions
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Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
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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.
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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.
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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.