Cincinnati Pie

Name: Cincinnati Pie
Ingredients: 2 lb. ground beef, cooked and drained; 1 (16 oz.) can peas, drained; 1 (16 oz.) can corn, drained; 1 c. cauliflower, cut in pieces; 2 carrots, diced; 1 large potato, cooked and drained; 1 onion, chopped; 1 can cream of mushroom soup; 2 c. corn bread batter

9 ingredients

7 steps

Ingredients

2 lb. ground beef, cooked and drained
1 (16 oz.) can peas, drained
1 (16 oz.) can corn, drained
1 c. cauliflower, cut in pieces
2 carrots, diced
1 large potato, cooked and drained
1 onion, chopped
1 can cream of mushroom soup
2 c. corn bread batter

Directions

1

Combine ground beef, potato, peas, corn, cauliflower, carrots and onion in a large cast-iron skillet.
2

Add mushroom soup, spreading evenly over vegetables-beef mixture.
3

Pour batter over all to create topping.
4

Place skillet in a preheated 350° oven for approximately 45 minutes.
5

Test corned beef topping with a toothpick for doneness.
6

Remove skillet from oven.
7

Let stand 10 minutes.

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