CHILLI CORNBREAD PIE

500g 5% fat beef mince

1 large onion, chopped

1 green pepper, diced

1 red pepper, diced

2 cloves of garlic, crushed

2 tsp dried oregano

2 tsp ground cumin

1 tbsp chilli powder

400g tinned chopped tomatoes

300ml chicken or veg stock

2 tsp brown sugar

1 tbsp jalapeños

Small bunch coriander, finely chopped

to serve soured cream (optional)

100g polenta

200g plain flour

2 Eggs

2 tsp baking powder

250ml Skimmed milk

100ml natural fat free yogurt

50g light butter, melted

175g Eatlean Tasty Mature Cheese

Heat a large ovenproof pan and add some oil. Add the onion, peppers and garlic and cook on a low-medium heat for 5 minutes. Add the beef and stir until browned.

Tip in the oregano and spices, and cook for 2 minutes, then stir in the tomatoes, chicken stock and sugar. Bring to a boil then turn down and simmer for 20 minutes until thickened but still saucy.

Add 1/2 the coriander, and simmer for 5 minutes. At this point if you’re just using a frying pan you can tip the contents into a large ovenproof dish or if your pan is big enough use it for the next stage.

Heat the oven to 190C/fan 170C/gas 5. To make the cornbread, beat together the polenta, plain flour, baking powder, eggs, milk, yogurt and melted butter. Stir in the Eatlean Tasty Mature cheese and season. Spread over the chilli and decorate with red onion slices and jalapeños on.

Bake for 25-30 minutes or until risen and golden. Leave for 5 minutes before serving. Serve with extra jalapeños and soured cream.