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Polenta-topped beef pot pies

  • 0:20 Prep
  • 0:55 Cook
  • 4 Servings


  • 1/4 cup olive oil
  • 2 medium red capsicums, chopped
  • 500g beef mince
  • 35g sachet taco seasoning (see note)
  • 400g can diced tomatoes
  • 3/4 cup instant polenta
  • 1 cup grated tasty cheese


  • 1
    Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add capsicum. Cook, stirring, for 2 minutes or until just softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add taco seasoning mix. Cook, stirring, for 1 minute. Add tomato and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes or until thickened.
  • 2
    Preheat oven to 200C/180C fan-forced. Place 2 1/2 cups cold water in a saucepan over high heat. Add remaining oil. Bring to the boil. Reduce heat to medium-low. Add polenta in a slow, steady stream, stirring constantly, until combined. Cook, stirring, for 3 to 4 minutes or until smooth and thick. Remove from heat. Stir in cheese. Season with salt and pepper.
  • 3
    Divide mince mixture among four 1/2-cup-capacity ovenproof dishes. Top each with polenta, spreading to partially cover mince. Place dishes on a large baking tray.
  • 4
    Bake for 20 minutes or until golden and bubbling around the edges. Serve.

Source: taste.com.au


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