Tex Mex Veggie Shepherd's Pie Bake

• 500 g Yve's veggie ground round (1 pkg)
• 1 small onion, chopped (or leeks if you like)
• 1 green pepper, chopped
• 1 celery rib, chopped
• 1 14 cups salsa (approx. half a 650 ml bottle, mild)
• 1 cup green olives, sliced (or black if you prefer)
• 1 12 cups low-fat sharp cheddar cheese, shredded
• 1 12 tablespoons chili powder
• salt
• 1 chipotle pepper, minced, to taste
• 12 cup flour
• 12 cup cornmeal
• 12 teaspoon salt
• 1 14 teaspoons baking powder
• 12 cup milk
• 1 12 tablespoons melted butter
• 12 egg, beaten

1. mix first 9 ingredients and pour into a greased casserole dish, could also add a cup of refried beans.
2. mix wet and dry parts of cornbread topping separately, then combine quickly and pour over filling in dish.
3. this will not form a solid thick layer, just spread it out as best you can, if it doesn't cover all the filling that's ok.
4. bake at 400f for about 30 min, until cornbread is cooked and golden.
5. cover with foil if getting too brown.
6. may also make the cornbread softer and more moist if covered, suit yourself.
7. top with sour cream and serve with a simple salad.

onion, green pepper, celery, salsa, green olives, lowfat sharp, chili powder, salt, pepper, flour, cornmeal, salt, baking powder, milk, butter, egg

Taken from www.food.com/recipe/tex-mex-veggie-shepherds-pie-bake-371367 (may not work)