Slow-cooked beef pie with polenta topping
(at time of publication)
- spray oil
- 500g blade steak, trimmed, diced in 2cm cubes
- 1 large onion, finely chopped
- 2 stalks celery, diced
- 2 large carrots, peeled, diced
- 2 cloves garlic, minced
- ½ cup red wine
- 2 tablespoons no-added-salt tomato paste
- 400g can no-added-salt chopped tomatoes
- 350g kumarasweet-potatoX, peeled, diced
- ¾ cup instant polenta
- pinch of salt
- white pepper, to taste
1 Preheat oven to 160°C. Spray a large deep flameproof, oven-proof casserole dish with oil. Set over a high heat on the stove top. Add steak and cook in 2 batches, stirring, for 2-3 minutes or until golden brown. Remove beef from dish. Set aside.
2 Return dish to a medium heat. Spray with oil again. Add onion, celery and carrots to dish. Cook, stirring occasionally, for 5 minutes or until vegetables are soft. Add garlic to dish. Cook, stirring, for another 30 seconds. Add red wine to dish. Simmer until mixture reduces by half.
3 Add tomato paste to dish and cook, stirring, for 1 minute. Add tomatoes to dish with 3/4 cup water. Transfer reserved beef to dish and bring to the boil. Cover and transfer dish to oven. Bake for 1¼ hours or until beef is almost tender. Add kumara to dish and bake for 20 more minutes or until beef and vegetables are tender. Season with freshly ground black pepper.
4 Increase oven temperature to 190°C. Transfer beef mixture to an 8-cup-capacity ovenproof pie dish or baking dish.
5 Meanwhile, bring 3 cups water to the boil in a large saucepan. Reduce heat to low. Add instant polenta in a slow, steady stream. Cook, adding seasoning, while stirring for 6-7 minutes or until polenta is thick and creamy.
6 Spread polenta carefully over beef mixture to cover. Bake for 20 minutes or until golden. Set dish aside for 10 minutes to cool slightly then serve.
Make it gluten free: Check tomato paste is gluten free.
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Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 7g
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