SPICY BEEF PIE WITH TOMATO SALSA

INGREDIENTS

• 125g spaghettini pasta
• 2 eggs, lightly beaten
• 1/2 cup sour cream
• 1 cup ( 80g ) grated fresh parmesan cheese
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 250g minced beef
• 35g sachet of chili seasoning mix
• 1 tablespoon tomato paste
• 1 cup water
• 1 small chicken stock cube, crumbled
• 439g can garbanzos, rinsed, drained

TOMATO SALSA

• 2 large tomatoes, finely chopped
• 2 green shallots, chopped
• 1/2 teaspoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh coriander

SPICY BEEF PIE WITH TOMATO SALSA METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Combine pasta, eggs, sour cream, and half the cheese in a bowl. Heat oil in a pan, add onion, cook, stirring, until soft. 

Add mince, cook, stirring, until well browned. Stir in seasoning mix, paste, water, and stock cube. Bring to boil, simmer, uncovered, for 5 minutes. Stir in garbanzos, and simmer, uncovered, further 5 minutes or until thickened. 

Press half the pasta mixture over the base and side of greased 23cm pie dish. Spread with mince mixture, and press firmly. Top with remaining pasta mixture, and sprinkle with remaining cheese. 

Bake pie in a moderate oven for about 11/4 hours or until well browned. Stand the pie for 5 minutes before cutting, and serve with tomato salsa. Tomato Salsa: Combine all ingredients in a bowl; cover, and stand for 20 minutes.

Serves 6.

Note: The recipe can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Pie suitable.

Microwave: Pasta suitable.

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