Chilli cornbread pie

1 HOUR 30 MINUTES | SERVES 6 | EASY beef mince 500g onion 1 large, chopped green pepper 1, diced red pepper 1, diced garlic 2 cloves, crushed dried oregano 2 tsp ground cumin 2 tsp medium or hot chilli powder 1 tbsp

celery salt 1 tsp (optional)

tomato purée 1 tbsp

chopped tomatoes 400g tin chicken stock 300ml

brown sugar (any kind) 2 tsp

jalapeños (fresh or pickled) 3 tbsp of chopped, plus extra to serve coriander a small bunch, finely chopped

soured cream to serve CORNBREAD TOPPING

instant polenta 100g

plain flour 200g

baking powder 2 tsp eggs 2 whole milk 250ml natural yogurt 100ml butter 50g, melted red leicester or mature cheddar

175g, grated

• Heat a large, non-stick pan. Crumble in the beef and season. Cook, breaking up the meat, until browned all over and crisp at the edges.

• Add the onion, peppers and garlic, stir and cover, then cook on a low-medium heat for 10 minutes. Add the oregano and spices, and cook for 2 minutes, then stir in the tomato purée, tomatoes, chicken stock and sugar. Bring to a boil then turn down and simmer for 20 minutes until thickened but still saucy. Add 1/2 the jalapeños and coriander, and simmer for 5 minutes. Tip into a large ovenproof dish. • Heat the oven to 190C/fan 170C/gas 5. To make the cornbread, beat together the polenta, plain flour, baking powder, eggs, milk, yogurt and melted butter. Stir in the cheese, the rest of the jalapeños and coriander, and season. Spoon on top of the chilli. Bake for 25-30 minutes or until risen and golden. Leave for 5 minutes before serving. Serve with extra jalapeños and soured cream.

PER SERVING 683 KCALS | FAT 36G SATURATES 18.5G | CARBS 50.1G | SUGARS 11.9G FIBRE 5.9G | PROTEIN 36.7G | SALT 2G