4 med. potatoes, peeled & diced
4 carrots, scraped & diced
1 onion, chopped
1 can beef broth, diluted
3 tbsp. all-purpose flour
1/2 c. water
3 c. cooked roast beef, diced
1 pkg. frozen English peas, thawed
3/4 c. all-purpose flour
3/4 c. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 c. milk
3 tbsp. vegetable oil

Combine first 4 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 10 minutes. Combine 3 tablespoons flour and water; stir into vegetable mixture and cook until thickened. Add beef and peas. Pour into a 4-quart casserole. Combine 3/4 cup flour and next 3 ingredients. Combine egg, milk, and oil. Add to flour mixture, stirring well. Spoon batter over vegetable mixture. Bake at 350 degrees for 35 minutes or until cornbread topping is lightly browned. Yield: 6 to 8 servings.