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Osso bucco-style pie with polenta mash
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Prep Time:
25 minutes
Cook Time:
125 minutes
Total Time:
150 minutes
Colorful osso bucco pie with creamy polenta mash is a feast for the eyes and the taste buds.
Ingredients:
  • 40.00 ml plain flour
  • 800g gravy beef, trimmed, cut into 2.5cm pieces
  • 36.40 gm extra virgin olive oil
  • 2 carrots, chopped
  • 1 large red onion, chopped
  • 2 celery stalks, thickly sliced
  • 20.00 ml chopped fresh thyme leaves
  • 125.00 gm dry white wine
  • 318.75 gm beef stock
  • 700g btl Mutti Tomato Passata
  • 500g cream delight potatoes, peeled, chopped
  • 112.50 gm instant polenta
  • 169.95 gm milk
  • 125.00 ml finely grated parmesan
  • 30g butter
  • 165.00 ml chopped fresh flat-leaf parsley leaves
  • 1 garlic clove, finely chopped
  • 2 tsp lemon zest (see note)
Instructions:
  • In a large snap-lock bag, combine flour, salt, and pepper. Add beef, seal the bag, then shake vigorously to coat the beef evenly.
  • In a large, heavy-based saucepan, heat oil over medium-high heat. Add half of the beef, ensuring to remove any excess flour. Cook for 5 minutes or until nicely browned. Transfer to a plate and repeat with the remaining beef. Transfer to the plate as well.
  • In a pan, toss in the carrot, onion, celery, and thyme leaves. Sauté for 3 minutes until the vegetables begin to caramelize. Pour in the wine and simmer for 3 minutes until it reduces by half. Add back the beef to the pan along with the stock and passata. Season generously with salt and pepper. Bring to a boil, then lower the heat to simmer on medium-low, covered, for 1 hour and 45 minutes until the beef is melt-in-your-mouth tender.
  • Start by cooking the potato in a saucepan until tender. Drain and transfer to a bowl to mash. While the potato is cooking, in the same saucepan, whisk together water and polenta until smooth and thickened. Finally, stir in milk, parmesan, butter, and the mashed potato until smooth. Season to taste and enjoy a creamy Polenta Mash.
  • Preheat the grill on high heat. Pour the beef mixture into a flameproof baking dish that is 8cm deep and has a 10-cup capacity. Spread the Polenta Mash on top and sprinkle with the rest of the parmesan and polenta. Grill for about 4 minutes until golden brown. Let the pie sit for 10 minutes before serving.
  • Prepare the Gremolata by mixing together parsley leaves, garlic, and lemon zest in a small bowl.
  • Finish off the pie with a generous sprinkle of Gremolata before serving.

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