Beef And Polenta Pie

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

The ingredient of Beef And Polenta Pie

• 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

The Instruction of beef and polenta pie

• 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 u20442 cup water and beef bring to the boil cover and bake in 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 tbs parmesan season
• transfer the beef mixture to a 1l 4 cup ovenproof dish spread polenta over beef sprinkle with remaining parmesan bake for 20 minutes until golden serve with rocket

Nutritions of Beef And Polenta Pie

calories: 405 105 calories
calories: 9 grams fat
calories: 3 grams saturated fat
calories: 37 grams carbohydrates
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calories: 32 grams protein
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