Chilli beef cornbread pies
- January 2014
- Serves 6
- Hands-on time 1 hour, oven time 2 hours 30 min
Paul Hollywood tops his slow-cooked chilli beef with a spicy, cheesy cornbread in this recipe, from his book Pies & Puds.
- 37.8g (18.6g saturated)
- 48.5g (12.2g sugars)
- About 2 tbsp sunflower oil
- 700g beef shin, trimmed and cut into 1cm cubes
- 1 large onion, diced
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- 1 tsp dried oregano
- ½ tsp cocoa powder
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 200ml rich, fresh beef stock
- 400g tin kidney beans, drained and rinsed
- 3 large roasted red peppers from a jar, roughly chopped
- Good pinch or two of chilli powder (optional)
For the cornbread topping:
- 125g plain flour
- 125g cornmeal
- ½ tsp fine salt
- 115g unsalted butter, melted and cooled slightly
- 2 medium free-range eggs, beaten
- 250ml buttermilk
- 1 green chilli, deseeded and very finely chopped
- ½ tsp baking powder
- 120g strong cheddar, grated
- To make the filling (which you can do 24 hours ahead; see Make Ahead), preheat the oven to 170°C/fan150°C/gas 3½. Heat about 1 tbsp oil in a flameproof casserole over a medium-high heat. Add half the beef and brown it well. Remove and set aside in a dish. Add the remaining meat and a little more oil if necessary, then brown it and remove from the pan.
- Reduce the heat to low-medium and add a little more oil to the pan. Add the onion and garlic and cook for 5-8 minutes until softened. Add the chilli, oregano, cocoa powder and tomato purée to the onions, then stir to mix. Return the meat to the pan, along with any juices that have seeped from it, stir to combine, then cook for a few minutes. Season with salt and pepper.
- Add the chopped tomatoes and rich beef stock, bring to a simmer, then cover and cook in the oven for 1 hour. Add the kidney beans and roasted peppers, then return to the oven for a further hour or until the meat is tender.
- Taste to check the seasoning (not spicy enough for you? Turn up the heat with some chilli powder), then spoon the mix (about 200-300g each) into 4-6 x 500ml individual deep pie dishes (or one large dish, if you prefer), leaving a 2cm gap below the rim. Increase the oven temperature to 180°C/fan160°C/gas 4.
- To make the cornbread topping, mix the flour, cornmeal and salt in a large bowl. Combine the melted butter, eggs, buttermilk, green chilli and baking powder in a jug. Add to the dry ingredients and mix until just combined. Don’t overmix.
- Top the chilli beef with the cornbread mixture, then sprinkle cheddar over each dish. Bake for about 30 minutes until golden (you may need to cook a big pie a little longer). If you like, you can finish the pies under the grill for a few minutes to get a really nice golden brown top. Serve straightaway.
Recipe adapted from Paul Hollywood’s Pies & Puds (£20, Bloomsbury)
Make the filling up to the end of step 3. Keep chilled for up to 24 hours, then make the topping and finish the dish. Freeze the filling in a container for up to 3 months. Defrost fully before continuing with the recipe.
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