Mince and Onion Pie with Corn Topping recipe

Delicious mid week supper recipe for the family, Mince and Onion Pie with Corn Topping

Ingredients

Corn Topping:
¾ cup (180 ml) plain full cream yoghurt
¼ cup (60 ml) fresh full cream milk
1 egg
2 T (30 ml) melted butter
½ cup (125 ml) quick cooking white maize meal
¼ cup (60 ml) flour
1 t (5 ml) baking powder
2 t (10 ml) Ina Paarman’s Chicken Stock Powder
1 fresh mealie, kernels cut off
3 bay leaves or lemon leaves

Meat:
4 medium onions, halved and sliced
Ina Paarman’s Garlic & Herb Seasoning
canola oil
1 T (15 ml) butter
500 g lean beef mince
2 T (30 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
1 x 25 g Ina Paarman’s Liquid Beef Stock
1 ½ cups (375 ml) water
3 T (45 ml) Ina Paarman’s Sun-dried Tomato Pesto
3 bay leaves or lemon leaves

How To
Measure the yoghurt, milk, egg and melted butter into a medium sized mixing bowl.

Beat together, using a whisk. Add maize meal, flour, baking powder and Chicken Stock Powder. Stir. Mix in corn kernels.

Leave mixture to hydrate at room temperature while preparing the mince.

Mince:
Season the onions with Garlic & Herb Seasoning and sauté in 2 T (30 ml) of oil and butter.

Cover pan with a circle of baking paper and a lid. Braise very slowly for ± 10 minutes, stirring now and again.

Remove the onions from the pan and keep on one side. Adjust oven rack to middle position.

Preheat oven to 180°C. Turn up the heat under the frying pan to high, add a little more oil and add the mince, break up large lumps with a wooden spoon.

Stir-fry until it changes colour. Add the Roast Onion Gravy Powder, stir to mix. Add Liquid Beef Stock, water, Sun-dried Tomato Pesto and onions.

Simmer for 10 minutes. Dish into a medium size ovenproof casserole dish. Blob the corn topping with a tablespoon over the meat.

Tuck bay leaves or lemon leaves here and there. Bake for 35 minutes until topping is golden brown.

By: Ina Paarman