Cornbread-and-Beef Skillet Pie

By mschweickert

Ingredients

• 1/2 cup yellow cornmeal
• 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 2 red bell peppers (ribs and seeds removed), thinly sliced
• 1 medium red onion, chopped
• 1 package (10 ounces) white mushrooms, trimmed and thinly sliced
• 1 1/2 pounds ground sirloin
• 1/4 cup tomato paste
• 3/4 cup reduced-fat sour cream
• 1 large egg, lightly beaten

Details

Servings 4
Preparation time 25mins
Cooking time 45mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.

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.

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.

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.