Cornbread & Beef Skillet Pie

• 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

1. Preheat oven to 425u0b0F
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.

yellow cornmeal, allpurpose flour, flour, baking soda, salt, olive oil, red bell peppers, red onion, white mushrooms, ground sirloin, tomato paste, sour cream, egg

Taken from www.food.com/recipe/cornbread-beef-skillet-pie-379730 (may not work)