INGREDIENTS
30ml olive oil.
1 onion, chopped.
250g beef mince.
1 can (400g) tomatoes.
5ml salt.
pepper, to taste.
1 bay leaf.
30ml chopped fresh parsley.
5ml dried basil.
INGREDIENTS TOPPING
30ml butter.
30ml flour.
125ml hot chicken stock.
125ml hot milk.
1 can (226g) cream-style sweetcorn.
125ml grated cheddar cheese.
1 extra-large egg, separated.
STEPS
Preheat oven to 160°C.
Grease a 30 x 30cm ovenproof dish.
In a pan on the stove heat the olive oil.
Add the onion and sauté until tender.
Add the mince and brown lightly.
Add the can tomatoes, salt, pepper, bay leaf, fresh parsley and dried basil.
Simmer until all the liquid has evaporated.
Spoon into the prepared dish.
STEPS TOPPING
In a saucepan on the stove heat the butter until just melted.
Stir in the flour.
Heat for about 1 minute.
Slowly add the chicken stock and milk, stirring continuously.
Bring to the boil.
Turn the heat down and simmer until the sauce thickens slightly and is done.
Add the sweetcorn, cheese and egg yolk.
Beat the egg white until stiff and gently fold into the sauce.
Pour the topping mixture over the mince mixture.
Bake for about 30 minutes or until golden brown.
Serve with vegetables or a salad.
