Mini Beef Pot Pies With Polenta Crust

1. 1

   Preheat oven to 350u00b0F. Grease a 6-cup muffin pan.

2. 2

   Coat beef in flour, shaking off excess. Heat 1 tbsp oil in a large saucepan over high heat. Working in batches, sear beef. Remove from pan.

3. 3

   Add remaining oil to pan. Cook onion, garlic and mushrooms, stirring, until softened. Add wine and bring to a boil. Return beef to pan along with stock and crushed tomatoes. Bring to a boil then reduce heat and simmer, covered, for 1 hour. Uncover and stir in pepper, olives and sun-dried tomatoes. Simmer for 15 mins, or until sauce thickens. Let cool then stir in basil.

4. 4

   To make the topping, bring stock and 3/4 cup milk to a boil. Gradually stir in polenta. Reduce heat and cook, stirring, for 5 mins, or until polenta thickens. Stir in 1/2 the Parmesan.

5. 5

   Meanwhile, boil, steam or microwave potato until tender. Drain then mash with butter and remaining milk until smooth. Gently swirl hot polenta mixture into hot potato mixture.

6. 6

   Using a 5 inch cutter, cut 6 rounds from pie dough and use to line muffin recesses. Divide beef mixture between tart shells then top with potato and polenta mixture. Sprinkle with remaining Parmesan and bake for 30 mins. Let cool in pan for 5 mins then serve.

* Per serving · 4 servings · Values may vary.