Lamb Pot Pie With Peppered Corn Bread Crust

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lean ground lamb
• 1 cup chopped onion
• 1 large bell pepper, chopped
• 1 (15 ounce) can tomato sauce
• 2 tablespoons tomato paste
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon cornmeal
• 1 tablespoon worcestershire sauce
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon hot pepper sauce, to taste
• 1/2 teaspoon ground allspice
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 3 tablespoons butter, melted
• 3/4 cup milk
• 1 egg, lightly beaten
• 1/2 cup shredded monterey jack cheese
• 1 (4 ounce) can chopped green chili peppers, drained

Recipe

• 1 in a big nonstick skillet, brown the lamb with the onion and bell pepper until the lamb is cooked.
• 2 stir in the tomato sauce, tomato paste, corn, cornmeal, worcestershire sauce, cumin, chili powder, hot pepper sauce, and allspice; simmer for 30 minutes, stirring occasionally.
• 3 spoon the mixture into 6 individual pots or into one 2 1/2-quart casserole.
• 4 preheat the oven to 400°.
• 5 crust: stir the flour, cornmeal, sugar, and baking powder together in a bowl.
• 6 stir the butter, milk, and egg together in another bowl; add this to the dry ingredients; stir just until blended.
• 7 stir in the cheese and peppers.
• 8 drop large spoonfuls of the crust mixture onto the lamb mixture; bake 10 minutes.
• 9 decrease oven temperature to 350°, and bake for 30 minutes or until the filling bubbles and the crust is lightly browned.