Zesty Lamb Pie with a cornbread crust

Quite a while ago I blogged about a recipe I made for a Sloppy BBQ chicken pizza, well this recipe is a version of that but has lamb in it, because I'm always looking for new ways to eat lamb. But, if you don't want to use the lamb you can substitute sirloin instead and it will still be a great tasting dish.  I love the cornbread crust as it gives this meal a hearty down home taste to it.  

Ingredients: 

Corn Bread Crust:  2 (8 oz) boxes of corn muffin mix, 2 eggs, 4 T. butter, melted, 1 1/2 cup milk, 1 cup frozen corn kernels.

 

Topping: 1 pound ground lamb or lamb steak, 3 garlic cloves, 1 medium onion, chopped, 1 T. chili powder, 1 1/2 tsp. cumin, a couple shakes of hot sauce, 1 T. Worcester Sauce, 1/2 cup beer, 2 tsp. thyme, 8 oz. shredded pepper jack cheese.  

Directions:  In a bowl combine cornbread ingredients and pour into a greased large skillet.  Place in a 400 degree oven for 15 minutes, or until golden brown.

Place a 2nd skillet on the stove; brown your lamb, drain and set aside. Back in the skillet place your garlic, onions, chili powder, cumin and hot sauce. Cook for 5 minutes and then add Worcester Sauce and beer. Cook it off 2 minutes. Stir in thyme and add lamb. Place on top of cornbread, sprinkle cheese on top and bake in oven for 5 minutes or until cheese melts.

This post was linked to: Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, Hunk of Meat Monday on Beyer Beware, Mingle Monday with Add a Pinch, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul, It's a Blog Party, 33 Shades of Green, Trick or Treat Tuesday with Inside BruCrew Life