Mini Beef Pot Pies With Polenta Crust Recipe

Name: Mini Beef Pot Pies With Polenta Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef chuck steak, cut into 1 1/4 inch pieces; 1 tbsp flour; 2 tbsp olive oil; 1 None small Spanish onion, finely chopped; 2 cloves garlic, minced; 3.5 oz button mushrooms, halved; 1/2 cup dry red wine; 1/2 cup beef stock; 1 cup canned crushed tomatoes; 1 None small red pepper, coarsely chopped; 1.5 oz seeded black olives; 1 oz sun-dried tomatoes in oil, drained, coarsely chopped; 2 tbsp coarsely chopped fresh basil leaves; None None Topping; 1/4 cup chicken stock; 3/4 cup milk, plus 1 tbsp; 1/4 cup polenta; 1 oz finely grated Parmesan cheese; 1 None large potato, peeled, coarsely chopped; 1 1/2 tbsp butter; 2 sheets pie dough

Servings: persons

1 lb beef chuck steak, cut into 1 1/4 inch pieces
1 tbsp flour
2 tbsp olive oil
1 None small Spanish onion, finely chopped
2 cloves garlic, minced
3.5 oz button mushrooms, halved
1/2 cup dry red wine
1/2 cup beef stock
1 cup canned crushed tomatoes
1 None small red pepper, coarsely chopped
1.5 oz seeded black olives
1 oz sun-dried tomatoes in oil, drained, coarsely chopped
2 tbsp coarsely chopped fresh basil leaves
None None Topping
1/4 cup chicken stock
3/4 cup milk, plus 1 tbsp
1/4 cup polenta
1 oz finely grated Parmesan cheese
1 None large potato, peeled, coarsely chopped
1 1/2 tbsp butter
2 sheets pie dough

1
Preheat oven to 350u00b0F. Grease a 6-cup muffin pan.
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
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
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
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
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.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 lb beef chuck steak, cut into 1 1/4 inch pieces, 1 tbsp flour, 2 tbsp olive oil, 1 None small Spanish onion, finely chopped, and more.

Yes, Mini Beef Pot Pies With Polenta Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Beef Pot Pies With Polenta Crust

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