Hamburger Cornmeal Shepherd's Pie

		Sat Sat	Fat	Chol	Carb	Calories
1 lb	Hamburger (96% lean)	6	16	260		520
1/2 med.	Green Bell Pepper (thinly sliced and cut)	0	0	0		12
1 med.	Carrot (diced)	0	0	0		25
1/4 cup	Onion (diced)	0	0	0		11
1 stalk	Celery (thinly sliced)	0	0	0		6
8 oz	Tomato Sauce	0	0	0		70
2 tbsp	Ketchup
2 tsp	Salt	0	0	0		0
1/2 tsp	Lemon Pepper	0	0	0		0
1 tsp	Chili Powder	0	0	0		0

Cornmeal Topping
1/2 cup	Flour	0	0	0	100	100
3/4 cup	Corn Meal	0.5	3	0	332	332
1 tbsp	Sugar	0	0	0	45	45
2 tsp	Baking Powder	0	0	0	0	0
1/2 tsp	Thyme	0	0	0	0	0
1	Egg White	0	0	0	17	17
2 tbsp	Egg Beaters	0	0	0	25	25
1/2 cup	Milk (1%)	0.8	1.2	5	55	55
1 ½ tbsp	Canola Oil	1.5	21	0	180	180
1 ½ tbsp	Apple Sauce	0	0	0	25	25

	Total (g):	8.8	41.2	265	779	1423
	Servings:	4
	Per Serving (g):	2.2	10.3	66.3	194.8	355.8

Directions

Preheat the oven to 350 degrees
Saute green pepper, onion, carrots, and celery in 1 tablespoon oil until slightly soft but still crisp (about 4 minutes). Put into a bowl.
Brown the hamburger.
Stir in the vegetables.
Stir in tomato sauce, catsup, salt, lemon pepper and chili powder.
Put in 2 quart casserole.
Stir flour, cornmeal, sugar, baking powder, remaining salt and thyme in a bowl.
Add egg, Egg Beaters, milk, oil, and apple sauce.
Stir until smooth.
Top the hamburger mixture with the cornbread.
Bake uncovered until cornbread is slightly brown and firm to touch (about 30 minutes).
Loosen edges of the cornbread with knife.

This is a very good recipe. The thyme added to the cornmeal is a nice touch.
The original recipe calls to turn the whole thing upside down on a serving plate. We did ours just fine serving it with a large spoon straight from the pot.
You can keep the meat mixture warm in the skillet (I prefer a pot) while making the cornbread, then put them into the casserole dish.
I'm going to try substituting the carrot with 2 cups of frozen peas and carrots.