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Mexican Beef Pie with Cornbread

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Serves 6

Mexican Beef pie and topped with golden cornbread – it’s a Mexican Shepherd’s Pie! This dish is the ultimate in light, low fat comfort.

Per serve: 1301.6kj (309.9cal); 9.7g total fat (3.4g saturated fat); 2.7g fibre


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You’ll need

Pie filling
500g lean beef mince
2 tsp canola oil
1 large onion, chopped
2 garlic cloves, minced
½ small green capsicum, chopped
1 small red capsicum chopped
1-2 red chillies, chopped (optional if the kids don’t like chilli)
1 tbsp cumin
1 tsp paprika
1 tsp oregano
1 can diced tomatoes
1½ cups beef stock
Oil spray

Cornbread
¾ cup cornmeal (polenta)
¾ cup self raising flour
2 tsp chicken stock powder
1½ cups buttermilk
1 egg

Let’s go

Heat oven to 200°c. Spray an oven proof dish with oil and set aside.

Make pie filling
Heat a pan, add oil and add onions, garlic, capsicum and chilli if using with a pinch of salt. Cook on low until softened (about 10-15 minutes). Remove from pan and set aside.

Heat pan to medium-hot, spray lightly with oil and add mince. Brown mince, add cumin, paprika, tomatoes and stock. Bring to the boil and add onion mixture. Simmer (just shy of a full on boil) for 5 minutes before placing in oven proof dish.

To make cornbread
Beat egg and buttermilk together and set aside. Mix cornmeal, flour and chicken stock powder together. Season with pepper and make a well in the centre. Add buttermilk mixture and stir through. Spoon cornbread over beef and bake for 25 minutes until cornbread is golden. Don’t worry if the beef sauce shows through, this dish is pure comfort food and is as rustic as it gets.

Serve with a salad.

Why it’s good for you
When you need comfort food, it’s hard to go past this recipe. Using extra lean beef, lots of vegetables and buttermilk keeps the fat down and the flavour up.
Per serve: 1301.6kj (309.9cal); 9.7g total fat (3.4g saturated fat); 2.7g fibre

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