Lentil Chili Pie With Cornbread Crust Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
• Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
• Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
• Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.

Steps:

• To make the crust: add flour, cornmeal, sugar, baking powder, and salt into a mixing bowl; stir to blend.
• In another small bowl, stir together the egg, milk, and oil; mix into the dry ingredients just until combined; cover and chill.
• To make the chili: In a large pot, cook the onion in oil for 10 minutes over low heat.
• Add in garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook/stir for 3 minutes.
• Stir in chicken broth, lentils, and tomatoes; simmer 40 minutes; add up to 1 cup water if mixture becomes dry.
• Add in bell pepper, celery; simmer 15 minutes longer (at this point the chili can be cooled and refrigerated; recommended because it becomes more flavorful).
• Turn chili into a 3-quart deep casserole (reheat first if refrigerated).
• Preheat the oven to 400°; drop the Corn Bread Crust batter by spoonfuls over the chili.
• Bake for 30 minutes or until a pick inserted into the corn bread comes out clean.

Steps:

• Bring the Potatos to the boil in salted water and add the broccoli after 5 minutes.
• Cook until very soft (about 15-20 minutes).
• Drain the water off and add the knob of butter and a grating of nutmeg.
• Then mash into a puree.
• Cut the vegetables into cubes and sautee in a litlle olive oil for 5 minutes.
• Add the Lentils, Tomato Passata and stock and bring to a simmer.
• Simmer on a very low heat for 35 minutes.
• Check the seasoning. Adjust salt and season with fresh ground pepper.
• Give it a stir every now and then and if it becomes to dry add a little more water to keep it going.
• Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash.
• Mix the cheese with the Breadcrumbs.
• Sprinkle over the cheese and breadcrumb mixture and bake in the oven at 170 degrees for 30 - 40 minutes until the top turns golden and crunchy!

Steps:

• Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.
• Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.
• Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.
• Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.