Recipe Box - Cornbread and Beef Skillet Pie

Tried this out for the first time Wednesday night and it was a hit with the whole family (even Sam!).

1/2 cup yellow cornmeal
1/2 cup plus 2 T all-purpose flour
1 t baking soda
1 T olive oil
2 red bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion
1 package (10 ounces) white button mushrooms, thinly sliced
3 cloves garlic, chopped (this was not in the original recipe, but I added it)
1 1/2 pound(s) 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 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.

2. In large ovenproof skillet (I used a dutch oven) heat oil over medium heat. Add peppers, onions, and mushrooms. Cook until tender, about 6-8 minutes, tossing occasionally; season with salt and pepper.

3. Raise heat to high; add sirloin and tomato paste. Cook, stirring, until meat is no longer pink about 3-5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water (or beef broth, which is what I used); season with salt and pepper.

4. Make cornmeal batter. Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted comes out clean, 15 to 20 minutes.

Adapted from Delish.com