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Cajun beef and polenta pies

Cajun beef and polenta pies

5
Points®
Total Time
2 hr 25 min
Prep
25 min
Cook
2 hr
Serves
6
Difficulty
Moderate

Ingredients

Beef chuck steak, raw

560 g, (Buy 700g), fat trimmed, cut into 3cm pieces

Cajun seasoning

3 tsp

Brown onion

1 medium, chopped

Red capsicum

2 medium, chopped

Garlic

2 clove(s), crushed

Salt-reduced liquid beef stock

1 cup(s)

Canned diced tomatoes

400 g, (1 x 400g can)

Canned black beans, rinsed, drained

1 400g can

Fresh coriander

½ cup(s), coarsely chopped

Skim milk

1½ cup(s), (375ml)

Polenta

1 cup(s), (170g)

Grated parmesan cheese

½ cup(s), (40g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook half the beef, stirring, for 5 minutes or until browned. Transfer to a plate. Repeat with remaining beef. Return all beef to pan with spice mix and stir to coat.
  2. Add onion, capsicum and garlic and cook, stirring, for 5 minutes or until vegies have softened. Add stock and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1 hour.
  3. Uncover and simmer for 40 minutes or until sauce has thickened and beef is tender. Stir in beans and coriander and cook for 5 minutes or until warmed through.
  4. Meanwhile, combine milk and 2 cups (500ml) water in a medium saucepan and bring to the boil over high heat. Add polenta in a thin, steady stream and cook, stirring constantly, for 5 minutes or until soft and creamy. Stir in ⅓ cup (25g) parmesan.
  5. Preheat grill on high. Divide beef mixture among six 1½-cup (375ml) capacity ovenproof dishes. Top with polenta, then sprinkle with remaining parmesan. Grill for 5 minutes or until cheese is golden and melted. Serve.

Notes

SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice Add it: 100g baby spinach leaves to beef mixture at end of Step 3. Swap it: Black beans for red kidney beans.

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