Beef and Bean Potpie
This mild pie is comforting and rich. The corn bread topping stays
moist and tender when cooked in the slow cooker.
Equipment
Ingredients
- ¾ pound ground beef
- 1 onion chopped
- 3 cloves garlic minced
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon dried marjoram
- 1 15-ounce can kidney beans, drained
- 3 carrots sliced
- 1 10-ounce can condensed tomato soup
- 1 8-ounce package corn muffin mix
- 1 egg
- ½ cup sour cream
- 2 tablespoons oil
- ⅓ cup grated Parmesan cheese
Instructions
- In large skillet, cook ground beef with onions and garlic until
- ground beef is done, stirring to break up meat. Drain well. Add
- salt, pepper, and marjoram; stir.
- Stir in kidney beans, carrots, and soup; bring to a simmer.
- Spray a 3½-quart slow cooker with nonstick cooking spray. Pour
- beef mixture into slow cooker.
- In medium bowl, combine remaining ingredients and stir just until
- combined. Spoon by tablespoonsful over beef mixture in slow
- cooker.
- Cover and cook on low for 6–8 hours or until corn bread is set and
- toothpick inserted in center of topping comes out clean.
Nutritional Information
Calories: 400.23 kcal | Protein: 22.78 g | Fat: 14.23 g
