Recipe may contain gluten, tree nuts, milk, soy and sesame.
Topped with hearty polenta dumplings, you’ll love this casserole for its spicy Mexican-inspired kick and how simple it is to prepare.
1 tbsp olive oil, plus 1 tsp extra
1 brown onion, coarsely chopped
2 garlic cloves, crushed
750g v2 mince
2 tsp Mexican chilli powder
2 tsp ground cumin
2 tsp ground coriander
1/2 small (about 700g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
1 red capsicum, deseeded, coarsely chopped
400g can diced tomatoes
400g can cherry tomatoes
300g can corn kernels, drained
185ml (3/4 cup) Massel Vegetable Liquid Stock
Fresh coriander leaves, to serve
185g (1 1/4 cups) self-raising flour
85g (1/2 cup) polenta (cornmeal)
1 tsp salt
75g butter, chopped
80g (1 cup) coarsely grated cheddar
250ml (1 cup) milk
6 Method Steps
Step 1Heat the oil(1 tbsp olive oil, plus 1 tsp extra) in the flameproof bowl of a 5L (20 cup) slow cooker or a large, deep frying pan over medium heat. Add the onion (1 brown onion, coarsely chopped) and cook, stirring occasionally, for 3 minutes, until softened. Add the mince (750g v2 mince) and cook, breaking up the mince with a wooden spoon, for 3-4 minutes or until golden brown.
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
Step 2Push mince to the side. Add the extra oil. Add garlic (2 garlic cloves, crushed), chilli (2 tsp Mexican chilli powder), cumin (2 tsp ground cumin) and coriander (Fresh coriander leaves, to serve). Cook, stirring, for 30 seconds. Combine with mince mixture. Transfer bowl to slow cooker.
Step 3Add pumpkin (1/2 small (about 700g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces), capsicum (1 red capsicum, deseeded, coarsely chopped), diced tomato (400g can diced tomatoes), cherry tomatoes (400g can cherry tomatoes), corn (300g can corn kernels, drained) and stock (185ml (3/4 cup) Massel Vegetable Liquid Stock). Stir to combine. Cover. Cook on High for 3 hours.
Step 4Combine flour (185g (1 1/4 cups) self-raising flour), polenta (85g (1/2 cup) polenta (cornmeal)) and salt (1 tsp salt) in a large bowl. Add the butter (75g butter, chopped) and use your fingertips to rub butter into the flour mixture until mixture resembles fine crumbs. Stir in the cheese (80g (1 cup) coarsely grated cheddar). Add the milk (250ml (1 cup) milk) and stir until combined. Set aside for 5 minutes to thicken slightly.
Step 5Divide the mixture into 12 rough balls on a baking tray.
Step 6Place the dumplings into the stew. Fold a clean tea towel in half and place over the slow cooker. Cover. Cook for 1 hour or until the dumplings are cooked through. Sprinkle with coriander (2 tsp ground coriander) to serve.
All quantities above are averages