Chilli cornbread pie

Cornbread is often served alongside a chilli con carne, but here it’s the pie lid! SERVES 6 PREP 15min COOK about 1hr 25min

• 1tbsp vegetable oil

• 500g lean beef mince

• 1 large onion, chopped

• 1 red pepper, chopped

• 2 garlic cloves, crushed

• 2tsp ground cumin

• 1tsp ground coriander

• ¼-½tsp chilli flakes, to taste

• 1tbsp tomato purée

• 2tsp dried oregano

• 2 x 400g tins chopped tomatoes

• 400g tin kidney beans, drained and rinsed

FOR THE CORNBREAD TOPPING

• 300ml buttermilk

• 25g butter, melted and cooled slightly

• 2 medium eggs

• 200g polenta (not instant)

• ¾tsp bicarbonate of soda

• 100g Cheddar cheese, grated

1 Heat oil in a large pan and fry the mince until browned, stirring regularly. Add the onion and pepper and cook until softened; about 5min. Stir in the garlic, spices and tomato purée and cook for 1min, then add the oregano, tomatoes and seasoning. Bring to the boil, cover and simmer for 40min, removing the lid for the final 5min to reduce slightly. Stir in the kidney beans. Check seasoning. Tip mince mixture into a 2.3-litre ovenproof dish.

2 Preheat oven to 200°C (180°C fan) mark 6. In a large jug, whisk together the buttermilk, butter and eggs.

In a large bowl, stir the polenta and bicarbonate of soda together with ½tsp salt. Pour the wet ingredients into the dry and stir until combined.

3 Pour the cornbread mixture over the chilli and sprinkle with cheese. Bake for 25-30min until golden.

Serve with green vegetables or salad.

PER SERVING: CALS 516; FAT 23G; SAT FAT 10G; CARBS 40G