Slow-cooked beef pie with polenta topping
- oil spray
- 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.
Nutrition Info (per serve)
Total fat 12g
Saturated fat 4g
Dietary fibre 7g
Make it gluten free: Check tomato paste is gluten free.
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