Cornbread-and-Beef Skillet Pie
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
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.
Review: It was really easy to make, took no time what so ever and I had a good amount of the ingredients already in my pantry. As my husband put it...this is a keeper. I only did one thing different was use ground turkey instead of the beer. Mostly because turkey is healthier then beef but also because it is cheaper. I don't know if using the turkey cause it to be a little soupy. So next time I might try this recipe with beef to see if I get the same results and see if it taste better. Oh I also currently don't have an oven proof skillet so I cooked it in a pot and then added it to a casserole dish to put in the oven.