November 1, 2009

HAMBURGER CORNMEAL SHEPHERD'S PIE

HAMBURGER CORNMEAL SHEPHERD'S PIE

1/2 c. green pepper, chopped fine
1/4 c. onion, minced
16 oz. lean ground beef
5 tbsp. oil, divided
1 c. tomato sauce
2 tbsp. low-calorie catsup
2 tsp. salt, divided
Dash of lemon pepper
1 tsp. chili powder
1/2 c. flour, sifted
3/4 c. yellow cornmeal
Non-nutritive sweetener = to 1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. thyme
1 egg
1/2 c. non-fat milk

Preheat oven to 350 degrees. Saute green pepper, onion, beef in 2 tablespoons oil until beef is browned. Stir in tomato sauce, catsup, 1 teaspoon salt, lemon pepper and chili powder. Put in 1 1/2 quart casserole. Stir flour, cornmeal, sweetener, baking powder, remaining salt and thyme in a bowl. Add egg, milk and remaining oil. Stir until smooth. Top the first mixture with the second. Bake uncovered until cornbread is slightly brown and firm to touch (about 30 minutes). Loosen cornbread with knife, turn onto serving plate with top side down. Yield: 8 servings.

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