SOUTHERN STYLE BEEF & BEANS PIE WITH CORNBREAD DUMPLINGS

SERVES 6 PREP 15 MINS COOK 35 MINS PER SERVE 3657kj COST $$$$$

1 tbsp olive oil 1 onion, finely chopped 1kg beef mince ¼ cup chopped pickled jalapeno 4 garlic cloves, crushed 1 tbsp cajun seasoning 2 tsp ground cumin 2 tsp smoked paprika 2 tbsp tomato paste 2 x 400g cans diced tomatoes with mixed herbs ¾ cup beef stock 2 tbsp Worcestershire sauce 400g can red kidney beans, rinsed, drained coriander, cucumber, cherry tomatoes, lime wedges, to serve

CORNBREAD DUMPLINGS

2 cups self-raising flour, sifted 1 cup instant polenta 1 ½ cups buttermilk

1 Preheat oven to moderate, 180°C. 2 In a large flameproof casserole dish, heat oil on medium. Saute onion 3 mins until tender. Add mince, jalapeno and garlic. Brown 4-5 mins, breaking up lumps with a wooden spoon.

3 Stir in spices and cook 1 min until fragrant. Mix in tomato paste. Cook 1 min. Add tomatoes, stock and Worcestershire sauce. Bring to boil. Reduce heat to medium and simmer 15 mins until slightly thickened. Season. Stir in kidney beans. Remove from heat.

4 CORNBREAD DUMPLINGS Meanwhile, in a large bowl, combine flour and polenta with buttermilk. Season. Drop spoonfuls of mixture onto pie.

5 Bake 12-15 mins, until dumplings are cooked through. Serve pie sprinkled with coriander leaves and accompanied with chopped cucumber, quartered cherry tomatoes and lime wedges.