We packed all three into a satisfying one-pot meal then covered it with cornmeal drop biscuits before finishing in the oven. We’re especially fond of the little crunch the coarsely ground cornmeal adds to the tender biscuits. Cook, relax and enjoy!
What you'll need: 1 red onion
1 red bell pepper
8 oz button mushrooms
2 cloves garlic
1 lb ground sirloin
1 Tbsp tomato paste
1½ tsp sweet paprika
Marley Spoon Cornmeal Biscuit Mix
⅔ cup cornmeal (4 oz; Bob’s Red Mill medium grind)
⅔ cup all-purpose flour (3 oz)
1½ tsp baking powder (0.21 oz)
½ tsp kosher salt (0.06 oz)
8 oz heavy cream
freshly ground pepper
Equipment: large skillet
Recipe steps: 1. Prep vegetables
Preheat oven to 400°F. Halve, peel and finely chop red onion. Cut sides from bell pepper, leaving seeds and stem behind, and finely chop. Thinly slice button mushrooms. Peel and finely chop garlic.
Heat 1 tablespoon oil in a large skillet over medium-high. When oil is shimmering, add onion, garlic, bell pepper, and 1 teaspoon salt. Cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring, until softened, 6–8 minutes.
Add beef and cook, breaking up with a wooden spoon, until browned, 4 minutes. Make a well in the center of the beef mixture and add tomato paste and paprika and cook, stirring, about 30 seconds. Add 1 cup water, 1 teaspoon salt, and bring to a simmer.
Meanwhile, whisk baking mix in a medium bowl. Make a well in the center and pour in cream. Use a fork to stir until just combined.
Bake pieDrop biscuit mix in small mounds on top of beef mixture. Transfer to oven and bake until biscuits are golden and risen, 15–20 minutes.
Let pie rest about 5 minutes before serving. Enjoy!