Yummy & Healthy Sunday Recipe: Beef And Polenta Pie

This classic slow-cooked beef pie gets a modern makeover with a cheesy, polenta crust.

Image credit: Nigel Lough

0:20 Prep | 1:45 Cook | 4 Servings | Easy

INGREDIENTS

500g beef oyster blade steak, fat trimmed, cut into 2cm pieces

1 leek, trimmed, thinly sliced

3 large celery sticks, chopped

2 large carrots, peeled, chopped

3 garlic cloves, thinly sliced

1 tablespoon fresh thyme leaves

1 1/2 tablespoon plain flour

2 tablespoon no-added-salt tomato paste

160ml (2/3 cup) red wine

250ml (1 cup) salt-reduced beef stock

1 zucchini, chopped

250ml (1 cup) reduced-fat milk

130g (2/3 cup) instant polenta

2 tablespoons finely grated parmesan

80g baby rocket, to serve

METHOD

Step 1

Preheat oven to 160C/140C fan forced. Spray a large flameproof, ovenproof dish with oil and heat over high heat. Cook beef, in 2 batches, stirring, for 3-4 minutes or until browned. Transfer to a bowl. Add the leek, celery, carrot, garlic and thyme to the dish. Cook, stirring, for 5 minutes or until softened. Add the flour and cook, stirring, for 1 minute.

Step 2

Add tomato paste. Cook for 1 minute. Add red wine and simmer for 1 minute. Add stock, 125ml (1 ⁄2 cup) water and beef. Bring to the boil. Cover and bake in the oven for 1 1/4 hours, until beef is tender. Stir in zucchini. Season.

Step 3

Bring milk and 500ml (2 cups) water to boil in a saucepan. Slowly stir in polenta. Reduce heat to low. Stir for 5 minutes, until thickened. Stir in 1 tbsp parmesan. Season.

Step 4

Transfer the beef mixture to a 1L (4 cups) ovenproof dish. Spread polenta over beef. Sprinkle with remaining parmesan. Bake for 20 minutes, until golden. Serve with rocket.

Recipe by Chrissy Freer for Taste Magazine.