Beef Pot Pie with Cornmeal-Cheese Crust

1 lb. stew meat, cut into 1/4 inch pieces

1 tablespoon cooking oil

1 large green bell pepper, chopped

1 medium onion, chopped

1 (14 1/2 oz.) can diced tomatoes, undrained

1 (8 3/4 oz.) can whole kernel corn, drained

2/3 cup water

1/4 cup tomato paste

1 tablespoon chili powder

1 teaspoon sugar

1/4 teaspoon salt

1 recipe Cornmeal-Cheese Crust (see below)

In a large sauce pan, brown the beef in hot oil.  Remove beef with a slotted spoon.  Cook pepper and onion in drippings until tender.  Add beef, undiluated tomatoes, corn, water, tomato paste, chili powder, sugar and salt.  Bring to a boil, reduce heat.  Cover, simmer about 1 hour, stirring occasionally.

Meanwhile, prepare Cornmeal-Cheese Crust.  On a lightly floured surface, roll dough for crust into a 12 x 8 rectangle.  Spoon beef mixture into a 2 quart rectangular baking dish.  Carefully top with crust.  Cut slits in top of crust for steam to escape.  Bake, uncovered in a 425 oven about 20 minutes or until crust is a golden brown.

Cornmeal-Cheese Crust:  In a medium bowl, combine 1 cup flour, 1/2 cup yellow cornmeal, and 1/2 teaspoon salt.  Using a pastry blender, cut in 1/2 cup butter and 1/4 cup finely shredded cheddar until mixture resembles coarse crumbs.  Sprinkle with 1/4 cup cold water, 1 tablespoon at a time, tossing gently until all is moistened.  Form into a ball.