Best Cornbread And Beef Skillet Pie Recipes

Cornbread-and-Beef Skillet Pie image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 608 g, Fat 28 g, Fiber 3 g, Protein 44 g

Cornbread and Beef Skillet Pie image

Provided by DrGaellon

Categories Pot Pie

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup yellow cornmeal
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon baking soda
salt
fresh ground black pepper
1 tablespoon olive oil
2 red bell peppers, stemmed, seeded, and thinly sliced
1 medium red onion, chopped
10 ounces white mushrooms, stems removed, 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

Steps:

Preheat oven to 425°F Meanwhile, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt in a medium-sized bowl. In a second bowl, whisk together the remaining two tablespoons of flour and 2/3 cup of water. Set both bowls aside.
Pour oil into a large ovenproof skillet set over medium-high heat. When oil is shimmering, add peppers, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, six to eight minutes.
Turn heat to high and add beef and the tomato paste. Stir constantly, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 3 minutes. Slowly pour in the flour and water mixture. Season with more salt and pepper, and let cook until thick, stirring occasionally, about two more minutes. Turn off the heat.
Add sour cream and the whisked egg to the bowl of cornmeal and flour. Stir until just combined. Scoop up one tablespoon of the batter and place on the beef. Repeat process, placing the batter about 1-inch apart from each other. Transfer skillet to the oven and cook until biscuits are golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 592.5, Fat 28.3, SaturatedFat 11.3, Cholesterol 174.8, Sodium 605.4, Carbohydrate 40.1, Fiber 4.7, Sugar 7.3, Protein 44

CORNBREAD AND BEEF SKILLET PIE image

Number Of Ingredients 12

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

Steps:

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.