Texan Cornbread Pie Recipe

• 2 teaspoons of oil
• 2 chopped onions
• 1 teaspoon of minced garlic
• 600 grams / 21 oz of beef mince
• ½ to 1 teaspoon of chilli powder
• 1 teaspoon of oregano
• 1 teaspoon of paprika
• one 460 gram / 16 oz can of baked beans, kidney beans or chilli beans
• one 460 gram / 16 oz can of peeled tomatoes

• 50 grams / 2 oz of butter
• 1 onion, finely chopped
• ½ cup of sour cream
• ¼ cup of milk or water
• 225 gram / 8 oz can of creamed corn
• 1 egg
• 1 cup of yellow corn meal - medium coarseness not fine
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 cup of grated tasty cheddar cheese

Filling
Heat oil in a large saucepan or frying pan and sweat (lightly cook until transparent) the onion and garlic. Add the mince and cook over a high heat until brown, breaking up any lumps. Add the chilli powder, oregano and paprika and cook for 1 minute longer. Add the beans and tomatoes and stir until combined. Then bring to the boil and put the mixture to one side.

Topping
Preheat the oven to 180°C, 350°F or gas mark 4. Melt the butter in a medium sized saucepan, add the onion and cook until transparent. Remove from the heat. Add the sour cream, milk or water, egg and corn. Stir in the corn meal, baking power, salt and cheese. Grease a large baking dish, add the mince and cover with the topping. Sprinkle more paprika over the top. Bake for 30 to 40 minutes or until the topping is firm. Serve with a fresh green salad.

(Serves 6)