Savoury Mince Bake

I was shocked with the taste of the filling. The look of creamed corn always threw me off and I've only recently discovered my new liking for peas. Also, this was the first time using oats in mince. I guess it's a healthier alternative to using breadcrumbs. It works and tastes the same. The recipe I used looked like such a fiddley one because of the length, but it is really quite easy.

BASE:
- 800g beef mince
- 1 cup rolled oats
 1 onion, diced
- 1/4 cup tomato sauce
- 2 tablespoons plain flour
- 1/2 teaspoon mixed herbs (I used Italian salad herbs as I always have this  in the cupboard)
- salt and pepper to taste

FILLING:





- 2 1/2 cups milk
- 3 tablespoons cornflour
- 30g butter
- 310g can creamed corn
- 1 cup frozen peas
- salt and pepper to taste
- 2 tomatoes, sliced (I used 3)
- grated cheddar cheese

1. BASE:

a) Combine all base ingredients well. Press into the base and sides of a large greased casserole dish.
b) Bake at 180 degrees celcius for 20-25 minutes. Mop up any excess fat with paper towel or stale bread.

2. FILLING:

a)  Blend a little of the milk with the cornflour to form a smooth paste.
b) Heat the remaining milk and butter together in a saucepan. Remove from heat and bend in the cornflour mixture.
c) Return to the heat. Cook, stirring constantly, until the sauce thickens and boils. Simmer for 3 minutes.
d) Stir in the corn, peas and seasoning. Place 1/2 the tomato slices on the meat base.

3. Pour filling on top of the tomato, then add the rest of the tomato slices. Top with plenty of cheese and bake at 180 degrees celcius for 15 minutes or until heated through and golden.