Cornbread & Beef Skillet Pie

marthastewart.com

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat oven to 425°F
2. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.
3. 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.
4. 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.
5. 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.