Hearty pot pie with a flavoursome cornbread topping that comes together quickly, the oven does all the hard work! Brought to you by Lamb & Mutton SA.
|1 tbsp||olive oil|
|1||medium onion — chopped|
|2||garlic cloves — crushed|
|1||carrot — Carrot, peeled and finely chopped|
|1||celery stalk — finely sliced|
|800 g||lamb mince|
|1 cup||tomato purée|
|4 tbsp||mango chutney — or chakalaka chutney|
|1/2 cup||fresh mint — chopped|
|1/2 tsp||black pepper|
|1 cup||chicken stock|
|2 cup||maize meal|
|2 cup||cake flour|
|4 tsp||baking powder|
|1/2 tsp||chilli flakes|
|2 tbsp||butter — melted or oil|
|1 cup||whole kernel corn|
|1 tin||sweet corn|
|1/4 cup||fresh parsley — chopped|
Preheat the oven to 200°C. Heat the oil in a heavy-based pan (with a lid) over high heat. Add the onion, garlic, carrot, celery and cook for 5 minutes or until softened.
Add the mince and cook breaking up any lumps with a wooden spoon, for 5 minutes or until browned.
Add the tomato puree, mango chutney, chopped mint, salt and pepper and cook a further 5 minutes. Add the chicken stock and simmer over medium heat for about 25 minutes, stirring once or twice to prevent it catching on the bottom of the saucepan and liquid is reduced.
Prepare the topping
In a mixing bowl, combine the maize meal, flour, sugar, baking powder, turmeric,chili flakes and salt. Use a hand whisk to mix the dry ingredients until thoroughly combined.
Whisk together the buttermilk, eggs, and melted butter in a jug, and then stir into the dry ingredients, mixing until just combined. Fold in the corn, sweet corn and chopped parsley.
Spread the mixture over the mince mixture in the casserole to cover it in an even layer, it does not matter if some of the mince mixture seeps through.
Bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the mince underneath is bubbling. Let it stand for 5 minutes once out of the oven, before cutting into servings. Serve with a helping of the mince underneath.
Serve a minty raita on the side.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.