Hamburger cornmeal shepherd's pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Green pepper; chopped finely |
| ½ | cup | Flour; |
| ¾ | cup | Yellow cornmeal; |
| ¼ | cup | Onion, minced finely |
| 2 | cups | Ground round; |
| 5 | tablespoons | Oil;(far to much by today's standard |
| 1 | cup | Tomato sauce; |
| 2 | tablespoons | Tomato catup; |
| 2 | teaspoons | Salt;(far to much by today's standard |
| Dash lemon pepper; | ||
| 1 | teaspoon | Chili powder; |
| Sugar sub equlivalent to 1 tb sugar | ||
| 2 | teaspoons | Baking powder; |
| ½ | teaspoon | Thyme; |
| ¼ | cup | Egg;(1 med) |
| ½ | cup | Skim milk; |
Directions
Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, catup, 1 ts salt(ugh), lemon pepper, add chili powder. Put into 1½ quart casserole. Stir flour, cornmeal, sweetener, baking powder, remaining salt (ugh) 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. I think that this could be make in the a Crockpot, as this was before the days of the crockpot!!!
Food Exchange per serving: ½ STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 ½ MEAT EXHANGES + ½ VEGETABLE EXCHANGE Source: Recipes for Diabetics by Billie Little and Penny L. Thorup Brought to you and yours via Nancy O'Brion and her Meal-Master