4 medium potatoes, peeled and diced
4 carrots, scraped and diced
1 onion, chopped
1 (10 1/2 ounce) can beef broth, diluted
3 tablespoons all-purpose flour
1/2 cup water
3 cups cooked roast beef
1 (10 ounce) frozen peas, thawed
3/4 cup all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
3 tablespoons vegetable oil

1. Combine first 4 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes.

2. Combine 3 tablespoons flour and water, stir into vegetable mixture and cook until thickened (about 2 minutes)

3. Add roast beef and peas. Pour mixture into a deep 4 quart casserole.

4. Combine 3/4 cup flour, cornmeal, baking powder, and salt. Combine egg, milk, and oil; add to flour mixture, stirring well.

5. Spoon batter over vegetable mixture. Bake at 350 degrees for 35 minutes or until cornbread topping is lightly browned.

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