You Will Need:

Corn Topping

¾ cup (180 ml) plain full cream yoghurt
¼ cup (60 ml) fresh full cream milk
1 egg
2 T (30 ml) melted butter
½ cup (125 ml) quick cooking white maize meal
¼ cup (60 ml) flour
1 t (5 ml) baking powder
2 t (10 ml) Ina Paarman's Chicken Stock Powder
1 fresh mealie, kernels cut off
3 bay leaves or lemon leaves

Meat

4 medium onions, halved and sliced
Ina Paarman’s Garlic & Herb Seasoning
canola oil
1 T (15 ml) butter
500 g lean beef mince
2 T (30 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
1 x 25 g Ina Paarman’s Liquid Beef Stock
1½ cups (375 ml) water
3 T (45 ml) Ina Paarman’s Sun-dried Tomato Pesto
3 bay leaves or lemon leaves

Method:

Measure the yoghurt, milk, egg and melted butter into a medium sized mixing bowl. Beat together, using a whisk. Add maize meal, flour, baking powder and Chicken Stock Powder. Stir. Mix in corn kernels.

Leave mixture to hydrate at room temperature while preparing the mince.

Mince

Season the onions with Garlic & Herb Seasoning and sauté in 2 T (30 ml) of oil and butter. Cover pan with a circle of baking paper and a lid. Smoor very slowly for ± 10 minutes, stirring now and again. Remove the onions from the pan and keep on one side.

Adjust oven rack to middle position. Preheat oven to 180 °C. Turn up the heat under the frying pan to high, add a little more oil and add the mince, break up large lumps with a wooden spoon. Stir-fry until it changes colour.

Add the Roast Onion Gravy Powder, stir to mix. Add Liquid Beef Stock, water, Sun-dried Tomato Pesto and onions. Simmer for 10 minutes.

Dish into a medium size ovenproof casserole dish. Blob the corn topping with a tablespoon over the meat. Tuck bay leaves or lemon leaves here and there.

Bake for 35 minutes until topping is golden brown.