2 brown onions, very finely sliced
2 sticks celery, finely diced
2 carrots, finely diced
6 cloves garlic, minced
1 bunch thyme, very finely chopped
⅓ cup extra virgin olive oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
500g beef mince
2 Tbsp tomato paste
2 x 400g cans diced tomatoes
Sea-salt flakes and freshly ground black pepper, to season
400g can kidney beans, drained and rinsed
400g can corn kernels, drained and rinsed
700g potato gems
1½ cups grated tasty cheese
Coriander sprigs, sour cream, hot sauce and guacamole, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Cook onion, celery, carrot, garlic and chopped thyme in 2 tablespoons of the oil in a large deep frying pan over medium heat for 5 minutes, until well softened. Mix in cumin, paprika and ground coriander, then transfer to a bowl.
Add remaining oil to the same pan and cook beef mince for 5 minutes, until browned. Mix in cooked vegetables, tomato paste and diced tomatoes. Season, then simmer for 20 minutes, until thickened. Stir in beans and corn. Transfer to a 2.5L baking dish.
Top mince and vegetable mixture with potato gems in a single layer, then bake for 20 minutes. Scatter with tasty cheese, then bake for a further 5-10 minutes until cheese is melted and golden. Garnish casserole with coriander sprigs, and serve with sour cream, hot sauce and guacamole on the side.