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Ground beef: 300 g

Green peas: ½ cup

Carrot: ½ cup, chopped

Celery: ½ cup, chopped

Tomato paste: 3 tbsp

Salt: 3 tsp

Fresh black pepper: 1 tsp

Red pepper: ½ tsp

Onion powder: 1 tbsp

Turmeric: 1 tsp (optional)

Thyme powder: 1 tsp

Olive oil: 2 tbsp

Pinto bean: 2 cups, cooked


Cornbread layer:

Corn flour: ¾ cup

Egg: 1

Yogurt: ½ cup

Milk: ½ cup

Sunflower oil: 1 tbsp

Salt: ½ tbsp

Salt: 2 tsp

Sugar: 1 tbsp

Baking powder: 1 tbsp



Make it this way:

1. Heat olive oil in a pan.

2. Fry carrot and celery in the pan until slightly cooked.

3. Add beef and spices and fry until their color changes.

4. Add tomato paste and green peas. Cook for 5-6 more minutes.

5. Add 1 cup of lukewarm water to the mix and cook with closed lid for 10 minutes until the sauce thickens.

6. Meanwhile, mix wet ingredients (milk, yogurt, egg, and oil) for the cornbread layer.

7. Add dry ingredients and keep mix until smooth.

8. Grease proper oven dish (30*20) and pour the beef mix in it.

9. Pour cornbread mix on top of the beef mixture and bake in 200 °C preheated oven for 20-30 minutes (until golden).

10. Serve with cooked pinto beans and salad.


Energy: 1800 calorie (for 8 slices)


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