Name: Lamb mince pot pie with cornbread topping
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 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 tsp salt; 1/2 tsp black pepper; 1 cup chicken stock; 2 cup maize meal; 2 cup cake flour; 3 tbsp sugar; 4 tsp baking powder; 1 tsp turmeric; 1/2 tsp chilli flakes; 1 tsp salt; 1 cup buttermilk; 3 large eggs; 2 tbsp butter melted or oil; 1 cup whole kernel corn; 1 tin sweet corn; 1/4 cup fresh parsley chopped

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Ingredients (25)

For the pot pie filling

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 tsp	salt
1/2 tsp	black pepper
1 cup	chicken stock

For the cornbread topping

2 cup	maize meal
2 cup	cake flour
3 tbsp	sugar
4 tsp	baking powder
1 tsp	turmeric
1/2 tsp	chilli flakes
1 tsp	salt
1 cup	buttermilk
3	large eggs
2 tbsp	butter — melted or oil
1 cup	whole kernel corn
1 tin	sweet corn
1/4 cup	fresh parsley — chopped

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Method:

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.