This takes a little extra work but it is really good.

Filling:
2 pounds ground beef
1 onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can whole tomatoes, undrained
1 (15 ounce) can corn, drained
1 (4 ounce) can chopped green chilies
2 tablespoons tomato paste
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon pepper
Crust:
¾ cup cornmeal
¾ cup flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
½ cup nondairy creamer or soy milk
Egg Wash:
1 egg yolk, beaten
1 tablespoon water

In a large skillet, sauté beef until no longer pink.  Add onion and garlic and continue to sauté – about 5 more minutes.  Drain off fat.  Add remaining filling ingredients to pan and mix well. Pour into a 2-quart casserole.  Preheat oven to 425 degrees.  Make cornmeal crust: Stir together cornmeal, flour, baking powder and salt.  Cut in shortening with pastry blender or a fork until you have coarse crumbs.  Make a well in the center and stir in the nondairy creamer.  Stir quickly with fork to form a ball (if too dry add just a drop more creamer).  Knead lightly and roll into a 9-inch circle.  Place on top of beef mixture and pinch edges to seal.  Make a few slashes in crust and brush with combination of egg yolk and water mixed together.  Bake for about ½ hour.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!