Mini Beef Pot Pies With Polenta Crust - cooking recipe

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

Preparation

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