All you need to serve with this dish, is a crispy salad.
I guess this falls under Cottage (Shepherd) Pies as well, just a different topping. The filling can be used in so many ways - baked in Puff Pastry as individual hand pies, great on our South African Vetkoeke, over rice or mashed potatoes (or mashed potatoes as a topping), in small muffins sized pastry cups or as a sandwich.
The filling can easily be doubled or tripled - use as needed and freeze the leftovers.
I have my one eye on my laptop typing this post and one eye on the Olympics! Are you watching?
Tomato Beef Pie with Scone Topping:
1 Large Onion, chopped
2 t Garlic, crushed
1 Green Bell Pepper, chopped
125g Bacon Bits
750g Ground Beef
2 Carrots, peeled and grated
1 Can (410g) Chopped Tomatoes
2 TB Tomato Paste
1 t Dry Basil
1/4 t Nutmeg
1 t Sugar
Salt and freshly ground Black Pepper, to taste
3 cups Cake Flour
4 t Baking Powder
2 t Salt
2/3 cups Oil
2 Eggs, beaten
2/3 cups Milk
1.) Pre-heat oven to 220 deg (425 deg F) - Spray a large oven dish with Spray 'N Cook.
2.) Heat a little Oil in a large pan over medium heat - Saute the Onion, Garlic and Green Bell Pepper until soft - add the Bacon and fry until cooked. Add the Ground Beef and stir-fry until cooked.
3.) Add the Carrots, Can of Tomatoes, Tomato Paste, Basil, Nutmeg and Sugar to the meat mixture.
4.) Season with Salt and Black Pepper - simmer 20 minutes.
5.) Meanwhile make the mixture for the scone topping - Sift together the Cake Flour, Baking Powder and Salt - Beat the Oil, Eggs and Milk until well mixed - add the Oil mixture to the dry ingredients and mix until just combined - do not overmix.
6.) Transfer the Meat to the prepared oven dish and drop large spoon fulls of the Scone batter on top (The Scone rises quite a bit, do not pack too closely).
7.) Bake 30 minutes until golden brown.
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