Recipe: Cornmeal Shepherd's Pie (southern style) and Shepard's Pie

Cornmeal Shepherd's Pie

1/2 cup finely chopped green bell peppers
1/2 cup finely chopped green bell peppers
1/2 cup flour
3/4 cup yellow cornmeal
1/4 cup finely chopped onion
2 cups ground round or sirloin
5 tablespoon vegetable oil
1 cup tomato sauce (8 ounce can)
2 tablespoons ketchup
2 teaspoons salt
dash lemon pepper or other seasoned pepper
1 teaspoon chili powder
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon thyme
1 egg
1/2 cup milk

Preheat oven to 400 . Saut pepper, onion, and beef in 2 tablespoons of oil in skillet until beef is well browned. Stir in tomato sauce, ketchup, 1 teaspoon salt, seasoned pepper, and chili powder. Put mixture into 1 1/2 quart casserole. Stir together flour, cornmeal, sugar, baking powder, remaining salt and thyme in a bowl; add egg, milk, and rest of oil. Stir until smooth. Top the meat mixture with the batter; bake, uncovered, until the cornmeal is slightly brown and firm to touch, about 1 hour. Loosen cornmeal with a knife around edges, turn on serving plate with top side down.
Serves 8.

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Shepherd's Pie

beef
gravy
green beans
seasoned mashed potatoes
salt and pepper, to taste

Mince leftover cooked beef (3 to 4 cups) and combine with beef gravy, leftover or commercially prepared. Heat through and place in a baking dish. Top with hot cooked green beans; sprinkle with salt and pepper. Top green beans with seasoned mashed potatoes; bake at 400 for 20 minutes. If desired, top with a little grated cheese just before taking it out of the oven.
Serves 4.