- 1/2 quantity of Smoky Beef Chilli (click on link in the method)
- 100ml beef stock
- 150g cornmeal or quick-cook polenta
- 150g self-raising flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs, beaten
- 300ml buttermilk or runny plain yoghurt
- Freshly ground black pepper
- To serve:
- Mixed salad
- Low fat or fat-free salad dressing
Use the Smoky Beef Chilli recipe to make the base, whip up a cornbread topping and pop in the oven for a Tex-Mex take on cottage pie!
Preheat your oven to 180 degrees.
Make the Smoky Beef Chilli. Freeze half or save for another meal. Stir the beef stock into the remaining Chilli (the base needs to be quite liquid). Spoon into a medium ovenproof dish.
In a bowl, mix the cornmeal/polenta, flour, baking powder, salt and pepper. Combine the buttermilk or yoghurt with the eggs. Pour over the polenta mix and whisk into a smooth batter.
Pour the batter slowly over the chilli to form an even topping. Bake in the oven for 20 – 25 minutes. Test the topping to ensure it’s cooked through.
Serve with a mixed salad.