Gluten Free · Main Meals · Recipes

Chilli Pie topped with Cornbread 

Chilli Pie topped with Cornbread  

This dish was inspired by a recipe by Nigella Lawson, you can find her’s here. I have adapted it to make it lower carb, low fructose and gluten free. I haven’t made her recipe but I would never suggest mine is better, although I can say that mine is better suited to a low carb diet, win! 

Equipment required 

1 large baking dish 

1 deep based fry pan 

2 mixing bowls


Shopping list (serves 6 people) 

For the mince 

500g beef mince 

1 onion 

2 cloves of garlic 

1 yellow pepper 

2 tsp chilli powder 

1 tsp ground corriander, cumin and paprika 

1 tsp salt 

1 tbsp cocoa powder 

1 tbsp brown rice syrup 

400g passata 

For the cornbread 

100g quick cook polenta 

100g ground almonds 

2 heaped tbsp of GF self raising flour 

2 eggs

3/4 cup of milk 

1 tbsp brown rice syrup 

1 tbsp oil of choice, I used olive

1 tsp ground cinnamon 

Pinch of salt 

1 cup grated cheddar to top 

Method to the madness 

Preheat the oven to 180C

Dice the onion and pepper, crush the garlic 

Turn the fry pan on to a medium heat, sautée the onion, pepper and garlic, once nearly soft add the beef and brown 

Once the beef is browned add the remaining ingredients and leave it to simmer for around 20 minutes 

Once the mince is ready mix up the cornbread. Place the eggs, milk, syrup and oil into a bowl and whisk. Add the wet ingredients into the dry ingredients 

Pour the mince mixture into a baking dish a top with the cornbread mix, now sprinkle the grated cheese over the top 

Bake the dish for 30 mins until the cornbread has risen and it’s golden

Serve along with some sour cream and an avocado and tomato salad 



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