CORNBREAD AND BEEF SKILLET PIE

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.