A warm hearty pie with spice,ready in under half an hour. Word.
2 tbsp extra virgin olive oil
1 red onion,thinly sliced
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp chilli flakes
500g beef mince
400g crushed tomato
400g can mixed beans,rinsed and drained
1/4 cup smoky barbecue sauce
2 cobs corn
1/2 cup instant polenta
2 eggs
1/2 cup sour cream
1 fresh jalapeno chilli,thinly sliced
1 tbsp finely chopped chives
finely grated manchego cheese,to serve
Preheat the grill to high heat. Heat oil in a large cast iron pan over medium heat. Add the onion,spices,chilli and mince,season with salt and pepper. Cook for 10 minutes,stirring occasionally,until golden. Add the tomatoes,beans and barbecue sauce,and bring to a simmer.
Remove the corn kernels from the cobs. Place in a bowl with polenta,eggs and sour cream. Season,mix well and spread over the mince.
Place the pan under the grill for 4-5 minutes or until golden and bubbling. Serve topped with jalapeno,chives and manchego cheese.
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