Polenta Shepherd’s Pie
Ease of Preparation: Medium.
Yield: 5-6 servings.
Polenta
Ingredients:
3½ cups (840ml) water
½ cup (120ml) milk
1 cup (240ml) yellow cornmeal, fine
½ cup (120ml) grated Parmesan
2 tablespoons (30ml) butter
Salt and pepper
Method:
In a large pot, bring lightly salted water to a boil over medium-high heat.
Add milk and cornmeal, and whisk.
Reduce heat to low, and continue whisking until polenta has thickened.
Cover and cook for 30-35 minutes, stirring with gusto every 5 minutes.
Once mixture has the consistency of thick mashed potatoes, add grated Parmesan and butter, and season with salt and pepper.
Mix for 2 minutes, and remove from heat.
Reserve for polenta shepherd’s pie (see recipe).
Polenta Shepherd’s Pie
Ingredients:
3 tablespoons (45ml) canola oil
1 yellow onion, chopped
2 garlic cloves, minced
1 cup (240ml) diced carrots
2lbs. (900g) lean ground beef
1 cup (240ml) corn kernels
1 cup (240ml) frozen green peas
2 teaspoons (10ml) chopped fresh rosemary
¾ cup (180ml) tomato paste
2 teaspoons (10ml) Worcestershire sauce
1½ cups (360ml) beef broth
Salt and pepper
Polenta (see recipe)
2/3 cup (160ml) grated cheddar cheese
Method:
Preheat oven to 350 degrees.
In a large skillet, heat oil over medium-high heat.
Add onions, garlic and carrots, and cook for 3-4 minutes.
Add ground beef, and cook for 6-8 minutes, or until lightly browned.
While cooking the beef, break apart into small pieces with a spatula or large spoon.
Add corn and peas, and cook for 2-3 minutes.
Add rosemary, tomato paste, Worcestershire sauce and beef broth, and stir well.
Bring to a simmer and cook for 12-15 minutes.
Once sauce has properly thickened, season with salt and pepper.
Remove from heat, and transfer to a baking dish with high edges.
Evenly spread polenta over the top of the meat mixture.
Sprinkle cheddar cheese over the polenta, and place dish in the oven.
Bake for 20-25 minutes, or until cheese and polenta have slightly browned.
Remove from oven, slice and serve hot.
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