Spicy Beef Pot Pie
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- For the chilli
- 2 Tbsps olive oil
- 1 clove garlic cloves (crushed)
- 1 onion (finely chopped)
- 1 red Bell pepper (seeds removed, finely chopped)
- 1 red chili pepper (sliced finely chopped)
- 1 Tbsp tomato puree
- ½ tsp ground Cumin
- ½ tsp paprika
- ½ tsp dried, red Chili flakes
- 14 ozs canned Tomatoes
- 14 ozs canned red Kidney beans (drained)
- salt
- peppers
- For the cornbread topping
- 1 cup Cornmeal
- 1 cup white Rice flour
- ¼ cup sugar
- 1 Tbsp gluten-free Baking powder
- ½ tsp salt
- ¼ tsp xanthan gum
- 2 large eggs
- 1 cup milk
- 2 Tbsps olive oil
Preparation steps
1.
Heat the oil in a large frying pan. Add the garlic and onion and fry for 2 minutes, stirring all the time.
2.
Add the red pepper and chilli and cook for 2 minutes. Add the tomato puree and spices and cook for a further 2 minutes.
3.
Stir in the chopped tomatoes and their juice and simmer for 8-10 minutes until thickened. Stir in the kidney beans and heat through. Season to taste with salt and pepper.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 3-4 individual baking dishes.
5.
Spoon the chilli into the dishes.
6.
For the cornbread topping: mix together the cornmeal, rice flour, sugar, baking powder, salt, and xanthan gum.
7.
Whisk together the eggs, milk, and oil. Pour into the flour mixture and stir well.
8.
Pour over the chilli and cook for 20-25 minutes until the cornbread is golden and the chilli is bubbling.
