Chilli beef and corn pie

Chilli beef and corn pie.
Chilli beef and corn pie.  Photo: Jeremy Simons

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


1. 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. 

2. 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.

3. Place the pan under the grill for 4-5 minutes or until golden and bubbling. Serve topped with jalapeno, chives and manchego cheese.