4 medium potatoes, peeled and diced
4 carrots, scraped and diced
1 onion, chopped
1 (10 1/2 ounces) can beef broth, diluted
3 tablespoons all-purpose flour
1/2 cup water
3 cups diced cooked roast beef
1 package 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 Dutch oven. 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). Add roast beef and peas. Pour mixture into a deep 4-quart casserole.
3. Combine 3/4 cup flour, cornmeal, baking powder, and salt. 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 brown.

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