Beef And Polenta Pie

This perpetual slow-cooked beef pie gets a innovative makeover taking into consideration 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 tbsp vivacious thyme leaves
• 1 1 2 tbsp plain flour
• 2 tbsp no added salt tomato glue gum
• 160ml 2 3 cup red wine
• 250ml 1 cup salt reduced beef addition
• 1 zucchini chopped
• 250ml 1 cup reduced fat milk
• 130g 2 3 cup instant polenta
• 2 tbsp finely grated parmesan
• 80g baby rocket to encouragement

The Instruction of beef and polenta pie

• preheat oven to 160c 140c enthusiast forced spray a large flameproof ovenproof dish in imitation of oil and heat over high heat cook beef in 2 batches stirring for 3 4 minutes or until browned transfer to a bowl ensue the leek celery carrot garlic and thyme to the dish cook stirring for 5 minutes or until softened build up the flour and cook stirring for 1 minute
• increase be credited with tomato paste cook for 1 minute increase be credited with red wine and simmer for 1 minute go to 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 advocate in zucchini season
• bring milk and 500ml 2 cups water to boil in a saucepan slowly toss around in polenta cut heat to low protest for 5 minutes until thickened advocate in 1 tbs parmesan season
• transfer the beef mix to a 1l 4 cup ovenproof dish further polenta beyond beef sprinkle once permanent parmesan bake for 20 minutes until golden service past 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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