This mild pie is comforting and rich. The corn bread topping stays
moist and tender when cooked in the slow cooker.
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
- Crockpot
Ingredients
- ¾ pound ground beef
- 1 onion chopped
- 3 cloves garlic minced
- ½ teaspoon salt
- 1/8 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
- 1/3 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.
Voedingswaarden
Calories: 400.23 kcal | Protein: 22.78 g | Fat: 14.23 g | Sodium: 670.48 mg