Title: Hamburger Cornmeal Shepherd's Pie
Categories: Diabetic, Meats, Main dish, Casseroles, Crockpot
Yield: 8 servings
1/2 c Green pepper; chopped finely
1/2 c Flour
3/4 c Yellow cornmeal
1/4 c Onion; minced finely
2 c Ground round
5 tb Oil; far to much by today's
-standard
1 c Tomato sauce
2 tb Tomato catsup
2 ts Salt; far to much by today's
-standard
1 ds Lemon pepper
1 ts Chili powder
1 tb Sugar substitute
2 ts Baking powder
1/2 ts Thyme
1 md Egg (1/4 c)
1/2 c Skim milk
Preheat oven to 400 F. Saute pepper, onion, and beef in 2 tb of oil
in skillet, until beef is well browned. Stir in tomato sauce,
catsup, 1 ts salt, lemon pepper, and chili powder. Put into
1-1/2 qt casserole dish. 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.
I think that this could be made in the a Crockpot, as this was
before the days of the crockpot!
