In a frying pan, heat the olive oil and add chopped onions, crushed garlic, and sliced jalapenos. Let them sizzle until soft and fragrant. Then, stir in all the herbs and spices and cook them for a few minutes. Add the tinned chopped tomatoes, cooked pinto beans, diced peppers, lean beef mince, and grated carrots.
Ingredients List
For the Pie Filling
Extra Virgin Olive Oil
1tbsp
Onion
50g
Garlic Clove
1
Jalapenos
2
Cumin Seeds
1tsp
Ground Cumin
0.5tsp
Chilli Powder
0.5tsp
Oregano
1tsp
Thyme
0.5tsp
Paprika
1tsp
Bay Leaf
1tsp
Chopped Tomatoes Tin
400g
Pinto Beans, Canned
400g
Yellow Peppers
2
Red Peppers
1
Green Peppers
1
Lean Beef Mince
500g
Carrots
100g
For the Cornbread Topping
Coarse Cornmeal
110g
Rice Flour
100g
Baking Powder
2tsp
Rapeseed Oil
2tbsp
Salt
1tsp
Potato Starch
1tbsp
Ground Flaxseeds
1tbsp
Oat Milk
200mL
Lemon Juice
1tbsp
Unrefined Brown Sugar
1tbsp
STEP 2
Cook the ingredients for the pie filling, covered, for 15 minutes. Then, remove the lid and keep cooking them until the sauce is creamy. Transfer the mixture into an oven-proof dish and spread it evenly.
Ingredients List
For the Pie Filling
Extra Virgin Olive Oil
1tbsp
Onion
50g
Garlic Clove
1
Jalapenos
2
Cumin Seeds
1tsp
Ground Cumin
0.5tsp
Chilli Powder
0.5tsp
Oregano
1tsp
Thyme
0.5tsp
Paprika
1tsp
Bay Leaf
1tsp
Chopped Tomatoes Tin
400g
Pinto Beans, Canned
400g
Yellow Peppers
2
Red Peppers
1
Green Peppers
1
Lean Beef Mince
500g
Carrots
100g
For the Cornbread Topping
Coarse Cornmeal
110g
Rice Flour
100g
Baking Powder
2tsp
Rapeseed Oil
2tbsp
Salt
1tsp
Potato Starch
1tbsp
Ground Flaxseeds
1tbsp
Oat Milk
200mL
Lemon Juice
1tbsp
Unrefined Brown Sugar
1tbsp
STEP 3
Now, prepare the gluten-free cornbread topping by combining coarse cornmeal, rice flour, baking powder, rapeseed oil, brown sugar, salt, and starch in a mixing bowl.
Ingredients List
For the Pie Filling
Extra Virgin Olive Oil
1tbsp
Onion
50g
Garlic Clove
1
Jalapenos
2
Cumin Seeds
1tsp
Ground Cumin
0.5tsp
Chilli Powder
0.5tsp
Oregano
1tsp
Thyme
0.5tsp
Paprika
1tsp
Bay Leaf
1tsp
Chopped Tomatoes Tin
400g
Pinto Beans, Canned
400g
Yellow Peppers
2
Red Peppers
1
Green Peppers
1
Lean Beef Mince
500g
Carrots
100g
For the Cornbread Topping
Coarse Cornmeal
110g
Rice Flour
100g
Baking Powder
2tsp
Rapeseed Oil
2tbsp
Salt
1tsp
Potato Starch
1tbsp
Ground Flaxseeds
1tbsp
Oat Milk
200mL
Lemon Juice
1tbsp
Unrefined Brown Sugar
1tbsp
STEP 4
Add a 'flaxegg’ prepared by mixing the flaxseeds with water in ratio 1:3 (1 tbsp of flaxseeds and 3 tbsp of water) and leaving them to thicken in the fridge for 5-10 minutes. Pour the oat milk mixed with lemon juice in the cornbread batter. Whisk the ingredients and then pour the batter over the pie filling
Ingredients List
For the Pie Filling
Extra Virgin Olive Oil
1tbsp
Onion
50g
Garlic Clove
1
Jalapenos
2
Cumin Seeds
1tsp
Ground Cumin
0.5tsp
Chilli Powder
0.5tsp
Oregano
1tsp
Thyme
0.5tsp
Paprika
1tsp
Bay Leaf
1tsp
Chopped Tomatoes Tin
400g
Pinto Beans, Canned
400g
Yellow Peppers
2
Red Peppers
1
Green Peppers
1
Lean Beef Mince
500g
Carrots
100g
For the Cornbread Topping
Coarse Cornmeal
110g
Rice Flour
100g
Baking Powder
2tsp
Rapeseed Oil
2tbsp
Salt
1tsp
Potato Starch
1tbsp
Ground Flaxseeds
1tbsp
Oat Milk
200mL
Lemon Juice
1tbsp
Unrefined Brown Sugar
1tbsp
STEP 5
Bake the pie for 30 minutes at 200°C (390°F) or until the cornbread topping is golden and crusty. Allow to cool down for a few minutes before serving. Sprinkle with sliced jalapenos and fresh chopped coriander. Enjoy!