Recipe

Beef pies with polenta tops

Delight the family with these moreish beef pies with cheesy polenta and potato toppings.

Oct 31, 2010 1:00pm
  • 2 hrs 20 mins cooking
  • Makes 6 Item
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Ingredients

Beef pies with polenta tops
  • 500 gram (1 pound) beef chuck steak, cut into 4cm (1½-inch) pieces
  • 1 tablespoon plain (all-purpose) flour
  • 2 tablespoon olive oil
  • 1 small brown onion, chopped finely
  • 2 clove garlic, crushed
  • 100 gram (3 ounces) button mushrooms, halved
  • 1/2 cup (125ml) dry red wine
  • 1/2 cup (125ml) beef stock
  • 1 cup (280g) canned crushed tomatoes
  • 1小红辣椒,切粗
  • 1/4 cup (40g) seeded black olives
  • 1/4 cup (35g) coarsely chopped, drained sun-dried tomatoes in oil
  • 1/3 cup coarsely chopped fresh basil
  • 2 sheets shortcrust pastry
Topping
  • 1/4 cup (60ml) chicken stock
  • 3/4 cup (180ml) milk, plus 1 tablespoon extra
  • 1/4 cup (40g) polenta
  • 1/2 cup (20g) finely grated parmesan cheese
  • 1 large potato (300g), chopped coarsely
  • 20 gram (¾ ounce) butter

Method

Beef pies with polenta tops
  • 1
    Coat beef in flour; shake off excess. Heat half the oil in large saucepan; cook beef, in batches, until browned. Remove from pan.
  • 2
    Heat remaining oil in same pan; cook onion, garlic and mushrooms, stirring, until vegetables soften. Add wine; bring to the boil. Return beef to pan with stock and crushed tomatoes; bring to the boil. Reduce heat; simmer, covered, 1 hour. Uncover, stir in capsicum, olives and sun-dried tomato; simmer 15 minutes or until sauce thickens; cool. Stir in basil.
  • 3
    Preheat oven to 180°C/350°F. Oil 6-hole (¾-cup/ 180ml) texas muffin pan.
  • 4
    To make topping, bring stock and milk to the boil in small saucepan; gradually stir in polenta. Reduce heat; cook, stirring, about 5 minutes or until polenta thickens. Stir in half the parmesan cheese.
  • 5
    Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato with butter and extra tablespoon of milk in medium bowl until smooth.
  • 6
    Gently swirl hot polenta mixture into hot potato mixture.
  • 7
    Using 12cm (5-inch) cutter, cut six rounds from shortcrust pastry; press into pan holes. Divide beef mixture among pastry cases; top with potato and polenta mixture, sprinkle with remaining parmesan.
  • 8
    Bake pies about 30 minutes. Stand pies in pan 5 minutes; use a palette knife to loosen pies from side of tin and ease out.

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