Bushveld pie
- You
- Jul 19, 2015
- 2 min read
Serves 8-10
Preparation time: 30-40 min
Cooking time: about 1 hour
MEALIE RICE LAYER
• 45 ml (3 T) olive oil
• 6 bacon rashers, finely chopped
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 green pepper, finely chopped
• 750 ml (3 c) cooked mealie rice
• 15 ml (1 T) tomato purée
• few drops of Tabasco sauce
• 1 can (410 g) whole-kernel sweetcorn, drained
MEAT LAYER
• 15 ml (1 T) oil
• 1 garlic clove, finely chopped
• 1 onion, coarsely chopped
• 500 g topside or ordinary beef mince
• 1 can (410 g) pineapple chunks, drained (reserve
• the pineapple syrup for the topping)
• 1 can (410 g) baked beans
• 60 g olives, pitted
• salt and black pepper
TOPPING
• 125 ml (½ c) mealie meal
• 60 ml (½ c) reserved pineapple syrup
• 1 can (410 g) evaporated milk
• 5 ml (1 t) salt
• 30 g butter
• 250 ml (1 c) grated Cheddar cheese
1 Mealie rice layer: Heat the oil in a flat-bottom cast-iron pot over hot coals and fry the bacon, onion, garlic and green pepper for a few minutes.
2 Stir in the remaining ingredients and fry until heated through. Remove from the pot and set aside.
3 Meat layer: Heat oil in the same pot over hot coals. Fry the garlic and onion. Add the mince and fry for about 5 minutes.
4 Stir in remaining ingredients except the pineapple syrup and fry for a few minutes longer. Remove a few coals to reduce the heat and simmer the mince mixture over moderate coals for another 5 minutes. Remove from the pot.
5 Topping: Combine the mealie meal, pineapple syrup, evaporated milk and salt in a saucepan and mix well. Stir in the butter and set aside.
6 Spoon the mealie rice layer into the cast-iron pot. Add the meat then spoon the mealie meal topping over the meat. Sprinkle the Cheddar cheese on top. Cook over moderate coals until done and the cheese melts.
Note: We made the pie in an enamel dish placed on a rack in a cast-iron pot.
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