CORNBREAD & BEEF SKILLET PIE

Cornbread & Beef Skillet Pie image

Provided by scarley

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

Preheat oven to 425°F
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 660.4, Fat 36.9, SaturatedFat 14.7, Cholesterol 184.5, Sodium 581.6, Carbohydrate 40.3, Fiber 4.7, Sugar 7.2, Protein 42.5