Yummy & Healthy Sunday Recipe: Beef And Polenta PieFebruary 25 2018
This classic slow-cooked beef pie gets a modern makeover with a cheesy, polenta crust.
0:20 Prep | 1:45 Cook | 4 Servings | Easy
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
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.
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.
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.
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.