Name: Beef and polenta pie
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 1
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; 20.00 ml fresh thyme leaves; 30.00 ml plain flour; 44.40 gm 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; 40.00 ml finely grated parmesan; 80g baby rocket, to serve

Beef and polenta pie

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Prep Time:
20 minutes

Cook Time:
105 minutes

Total Time:
125 minutes

Upgrade traditional beef pie with a modern twist: cheesy polenta crust.

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
20.00 ml fresh thyme leaves
30.00 ml plain flour
44.40 gm 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
40.00 ml finely grated parmesan
80g baby rocket, to serve

Instructions:

Preheat the oven to 160C/140C fan forced. Grease a large flameproof, ovenproof dish with oil and heat over high heat. Sear the beef in two batches for 3-4 minutes until browned, then transfer to a bowl. Saute the leek, celery, carrot, garlic, and thyme in the same dish for 5 minutes until softened. Stir in the flour and cook for 1 minute.
Sear the tomato paste for 1 minute. Pour in red wine and let it simmer for 1 minute. Add stock, 125ml (1/2 cup) water, and beef, then bring to a boil. Cover and bake in the oven for 1 1/4 hours, until the beef is tender. Finally, mix in the zucchini and season to taste.
In a saucepan, bring milk and 500ml (2 cups) water to a gentle boil. Gradually whisk in polenta. Lower the heat to simmer. Stir continuously for 5 minutes until the mixture thickens. Add 1 tablespoon of parmesan cheese, season to taste, and enjoy!
Spread the beef mixture into a 1L (4 cup) ovenproof dish. Top with polenta, sprinkle with remaining parmesan, and bake for 20 minutes until golden. Serve with rocket.

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