This week, Roy wanted to try one of the recipes I have told him about from my childhood. I often tell him about different dishes his Grandma cooked when I was little, and he always wants to try them himself to see what they were like. These tried and true recipes are always successful and tasty, but even more importantly, they are incredibly simple to make. So, I asked Roy’s Grandma to help me select one of these recipes and together we chose this one. Roy loved it, so this week Roy Creates Mince And Corn Pie.
You Will Need:
- 500 grams of good quality mince
- Butter or olive oil for frying
- 1 onion
- 1 apple
- 1/3 of a cup of store bought, dried breadcrumbs
- 1/3 of a cup of tomato sauce
- 3 eggs
- A tin of creamed corn (about 400 grams)
- ½ a cup of sour cream or normal cream. Roy used sour cream because he had it on hand, but cream is what the original recipe calls for. You could also use natural yoghurt
- Grated cheese to sprinkle over the top (about ½ a cup)
Method:
- Grease a pie dish (Roy just rubs butter around the inside, but you can use a spray if you prefer)
- Chop the onion finely and fry it off in the oil or butter.
- When the onion has just softened, add the mince and cook until it is browned. If your mince was very fatty, drain the fat off, otherwise just cook the mince until it looks dry.
- While the mince is cooking, peel and grate the apple (obviously, don’t use the core!)
- When the mince is cooked, add the apple, tomato sauce and breadcrumbs to the mince and mix thoroughly.
- Put the mince mix into the bottom of the pie dish and press down with a spoon
- Mix together the can of corn, the eggs and the cream until everything is combined and pour it over the top of the mince
- Sprinkle the pie with cheese
- Bake for 45 minutes or until the corn and egg mix is set and the top is golden brown.
- Let the pie sit for 5 minutes and then serve.
Note:
This pie can be made in advance (even the day before), kept in the fridge and then reheated in the oven or microwave.