Beef pot pie with cornmeal-cheese crust
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chuck steak; cut in pieces |
| 1 | tablespoon | Oil |
| 1 | Bell pepper; chopped | |
| 1 | medium | Onion; chopped |
| 1 | can | (7.5-oz) tomatoes; undrained |
| ¼ | cup | Tomato paste (up to) |
| 2 | Jalapenos; chopped | |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Sugar |
| 2 | cups | Cold water |
| ¼ | teaspoon | Salt |
| 1 | Recipe cornmeal crust (see recipe) | |
| ½ | cup | Shredded cheese |
Directions
Brown beef in oil. Cook pepper and onion in drippings until tender. Add beef, tomatoes, paste, pepper, chili powder, sugar, water and salt (NOTE: This may be too much water, start with much less and add more if necessary--the recipe wasn't clear!). Bring to a boil, reduce heat and simmer 1 hour until beef is tender. Spoon into a 10x6x2-inch baking dish.
Cover with crust. Cut slits in top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle with cheese and let stand 5 minutes before serving.
FROM RACHEL YANCEY
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Baked beef potpie
- Beef & cheese pie
- Beef & corn pie
- Beef & potato pie
- Beef and cheese pie
- Beef and corn pie
- Beef crust country pie
- Beef pie
- Beef pot pie
- Beef pot pie w/ biscuit t
- Beef pot pie with oat-bran crust
- Beef pot pie with pie cru
- Beef potpie
- Chicken pie with cornmeal crust
- Corn bread beef pie
- Crescent-topped beef pot pie
- Easy beef pot pie
- Hearty beef pot pie
- Vegetable pot pie
- Western beef and cornmeal pie