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Cajun Beef Cornpone Pie
Beef and vegetables in a Cajun tomato sauce with cornbread topping
This is a spicy, yet sweet variation of our cornpone pie Recipe R10, using cubed beef steak instead of mince. You can substitute any meat, though; and vegetarians can just leave it out altogether.
300g beef steak, cubed small
1 small onion, chopped
½ capsicum, chopped small
1 stick celery, sliced across the stalk
2 cup mushrooms, peeled and sliced
1 carrot, sliced
½ cup each of frozen peas and corn
400g diced tomatoes
1 Tbsp tomato paste
1 tsp minced garlic
2 level tsps Cajun spice
½ tsp salt (optional)
¼ tsp black pepper (optional)
½ cup coarsely chopped zucchini
1 cup water
1 Tbsp olive oil, or similar
Cornbread Topping
2/3 cup maize meal (Polenta)
2/3 cup plain flour
3 tsps baking powder
1 egg
1/4 cup cooking oil
1 cup milk (extra may be needed)
1 tsp salt (optional)
A wok or deep pan is best for this. Warm the garlic and Cajun spice in the oil, add the beef and toss well to sear; then pile in all of the vegetables except for the zucchini and stir-fry for 10 minutes. Put in the diced tomatoes with the tomato paste and water, mix well, bring to the boil; then turn down to simmer partially covered for 20 minutes, stirring occasionally. Meanwhile, prepare the cornbread, mixing all ingredients to a thick pouring consistency, adding a little more milk later if necessary.
When the beef and vegies are cooked, stir in the zucchini then transfer to a suitable oven-proof dish. Spread the cornbread mix evenly and bake on 160°C fan-forced (180°C conventional) for 20-25 minutes, or until the topping is golden brown.
Serves 2 Okay to freeze
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