A traditional Shepherd’s pie recipe that will have you reaching for a second helping at the dinner table.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minIngredients
Directions
Preheat oven to 400℉ (200℃). Sauté pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned. Stir in tomato sauce, ketchup, ½ teaspoons salt, lemon pepper, add chili powder.
Put into 1½ 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: ½ STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1½ MEAT EXHANGES + ½ VEGETABLE EXCHANGE
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