Créé avec l’IA
Polenta-Crusted Gaucho Beef Pie
75 min 619 kcal par portion Moyen
Ingrédients
4 Portions
- Lean ground beef500 g
- Dry polenta250 g
- Whole milk250 ml
- Water750 ml
- Yellow onion, diced150 g
- Carrots, diced200 g
- Crushed tomatoes250 g
- Olive oil15 ml
- Parmesan cheese, grated50 g
- Ground cumin10 g
- Smoked paprika5 g
- Dried oregano3 g
- Salt5 g
- Ground black pepper2 g
Instructions
- 1
Preheat the oven to 200°C (400°F). Lightly grease a 23 cm pie dish or a 2-liter baking dish.
- 2
Heat the olive oil in a large skillet over medium heat. Add the diced onion and carrots, then cook for 7–8 minutes, stirring occasionally, until softened.
- 3
Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until browned and cooked through. Drain excess fat if necessary.
- 4
Stir in the cumin, smoked paprika, oregano, half of the salt, and the black pepper. Cook for 1 minute to release the spices' aromas.
- 5
Add the crushed tomatoes. Reduce the heat and simmer uncovered for 10–12 minutes, stirring occasionally, until the filling is thick. Remove it from the heat and adjust the seasoning if needed.
- 6
Meanwhile, combine the water, whole milk, and remaining salt in a large saucepan. Bring just to a simmer over medium heat.
- 7
Gradually pour in the dry polenta while whisking continuously. Reduce the heat to low and cook according to the package directions, stirring frequently, until very thick and tender, about 8–15 minutes.
- 8
