Ground Beef Pie Topped with Corn Bread
2 tablespoons extra virgin olive oil
1 pound extra lean ground beef
1 medium onion, chopped
1 small bell pepper, seeded and chopped
2 cloves garlic, finely chopped
4-5 ounces fresh mushrooms, rinsed and sliced
1 15-ounce can tomato sauce
1 teaspoon chili powder
1 teaspoon low-sodium Worcestershire sauce
1 9-ounce box of frozen whole kernel corn,
thawed
fresh parsley for garnish atop each serving
1. Spray a 2-quart baking dish with a no-cholesterol cooking spray. Set aside.
2. Pour olive oil into a large skillet on medium-high heat. Cook ground
beef, onion, bell pepper, garlic and mushrooms. Stir frequently until beef
is fully cooked.
3. Add tomato sauce, chili powder, Worcestershire sauce and corn. Bring
to a boil then remove from heat. Spoon into prepared dish.
4. Pour corn bread mixture (see below) over top of beef mixture. Bake
uncovered approximately 20 minutes or until topping is golden brown.
Corn Bread Topping:
2/3 cup yellow cornmeal; 1/3 cup all-purpose flour; 1/2 cup fat-free milk,
1 large egg, slightly beaten; 1 tablespoon sugar (or desired sugar substitute
equivalent); 2 tablespoons extra virgin olive oil; 2 teaspoons baking powder;
1/4 teaspoon Lite salt. Beat all ingredients well with wire whip for 30 seconds.
Spread evenly over top of beef mixture.
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