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Hamburger Cornmeal Shepherd`s Pie
| Ingredients | |||
| 1/2 | cup | bell pepper, green, finely chopped | |
| 1/2 | cup | flour | |
| 3/4 | cup | cornmeal, yellow | |
| 1/4 | cup | onion, finely minced | |
| 2 | cup | beef, ground | |
| 4 | tablespoon | oil | |
| 1 | cup | tomato sauce | |
| 2 | tablespoon | ketchup | |
| 1 | teaspoon | salt | |
| 1 | lemon pepper, dash | ||
| 1 | teaspoon | chili powder | |
| 1 | sugar substitute, equlivalent to 1 tb sugar | ||
| 2 | teaspoon | baking powder | |
| 1/2 | teaspoon | thyme | |
| 1/4 | cup | egg | |
| 1/2 | cup | milk, skim | |
Directions: | |||
| Preheat oven to 400 degrees. Saute pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, ketchup, 1/2 ts salt, lemon pepper, add chili powder. Put into 1 1/2 quart casserole. Stir flour, cornmeal, sweetener, baking powder, remaining salt and thyme together in a bowl; then add egg, milk, and rest of oil. Stir until smooth. Top the first mixture with second and bake, uncovered, or until the cornmeal is sightly brown and firm to touch (about 1 hour). Loosen cornmeal with a knife around edges, turn on serving plate with top side down. Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 1/2 MEAT EXHANGES + 1/2 VEGETABLE EXCHANGE | |||
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