Beef Pot Pie with Cornbread Crust
 
Makes 6 servings
Ingredients
  • 2 pounds sirloin steak
  • 1½ teaspoons kosher salt, divided
  • 5 tablespoons vegetable oil, divided
  • ¾ cup chopped carrot
  • ¾ cup chopped onion
  • 1 (8-ounce) package fresh baby portobello mushrooms, quartered
  • 2 large cloves garlic, sliced
  • 1 teaspoon ground black pepper, divided
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2½ cups hot water
  • 1 tablespoon beef base*
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh rosemary, coarsely chopped
  • 1 tablespoon fresh thyme, coarsely chopped
  • ½ cup frozen green peas, thawed
  • 2 (8.5-ounce) boxes corn muffin mix*
  • 2 large eggs
  • ⅔ cup whole milk
  • 1 cup shredded sharp Cheddar cheese
  • ½ cup unsalted butter, melted
  • Garnish: fresh rosemary
  • Coleslaw, to serve
Instructions
  1. Preheat oven to 400°
  2. Season sirloin steak with ½ teaspoon kosher salt.
  3. In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add steak; cook until browned, 2 to 3 minutes per side. Remove from skillet. Let rest for 10 minutes. Cut into 1-inch pieces.
  4. Add carrot, onion, and 1 tablespoon oil to pan; cook until onions are translucent and carrots are soft and slightly golden brown, about 3 minutes. Add mushrooms and remaining 2 tablespoons oil; cook until golden brown. Add garlic, and cook until slightly golden brown. Stir in ½ teaspoon black pepper and remaining 1 teaspoon kosher salt. Remove vegetables from pan.
  5. Add butter to pan, and melt over medium heat. Add flour, and stir constantly for 1 to 2 minutes.
  6. In a medium bowl, stir together 2½ cups hot water, beef base, Worcestershire, soy sauce, rosemary, and thyme. Slowly stir into flour mixture. Add beef and vegetable mixture back to pan, stir until incorporated. Stir in peas. Bring mixture to a boil; reduce heat, and let simmer until slightly thickened, 5 to 10 minutes.
  7. In a large bowl, stir together corn muffin mix, eggs, milk, cheese, and melted butter until smooth.
  8. While beef and vegetable mixture are simmering, evenly spread corn muffin mixture over top. Place skillet on sheet pan to catch any drips.
  9. Bake until golden brown, about 15 to 20 minutes. Garnish with rosemary, if desired. Serve with coleslaw.
Notes
*We used Better Than Bouillon Roasted Beef Base and Jiffy Corn Muffin Mix.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/beef-pot-pie-with-cornbread-crust/