Today’s Spicy Beef Bake is a wonderful winter dish that will warm the cockles of the heart. Share with guests or keep the extras for midweek meals. Either way, it’s sure to please.
Serves: Six
Time: One and a half hours
Ingredients
- 4 teaspoons vegetable oil
- 1 onion large, chopped
- 2 garlic clove, crushed
- 750g beef mince
- 1 red capsicum, chopped
- 400g canned chopped tomato
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 150mls dry white wine
- 90g butter
- 3/4 cup plain flour
- 2 1/2 cup milk
- 1 cup cheddar cheese, grated
- 2 egg lightly beaten
- 2 tablespoons coriander, chopped
- 310g canned corn, drained
- 1/2 cup breadcrumbs
- 1/2 teaspoon paprika
Method
Preheat the oven to 190°C. In a large frying pan, heat the oil and sauté the onion and garlic for five minutes. Increase the heat and stir in the mince, then cook until browned. Add the tomatoes, capsicum, spices and wine, then bring to the boil and let simmer uncovered for 20 minutes.
While the mince is cooking, melt the butter in a separate saucepan and add flour. Stir constantly for one minute. Add the milk and bring to the boil. Remove from heat and stir in two thirds of the cheese and season to taste. Cool for five minutes. Stir the eggs into the sauce until evenly combined. Stir the coriander into the mince mixture. Spoon the mince into a baking dish and sprinkle the corn on top. Pour sauce over the corn. Combine the breadcrumbs, paprika and remaining cheese over dish. Bake for 45 minutes or until golden.
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