Shannon Bennett's Chilean meat pie
Prep
15m
Cook
1h
20m
serves
6
Chilean meat pie
Pastel de choclo in Spanish, this is like a Latin version of shepherd’s pie, says Shannon.
Ingredients (15)
- ¼ cup olive oil
- 500g beef mince
- 200g pork mince
- 4 onions, finely chopped
- 3 cloves garlic, crushed
- 3 tsp each ground cumin & paprika
- 1/3 cup (40g) black pitted olives
- ¼ cup (50g) raisins
- 2 cups (500ml) beef stock
- ½ bunch basil, leaves chopped
- Tomato salad, to serve
Polenta crust
- 3 cups (750) milk
- 1½ cup (255g) polenta
- 40g butter
- 150g manchego cheese, finely grated
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat half the oil in a large heavy-based saucepan over high heat and fry mince for 6-8 minutes until well browned. Transfer to a bowl.
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2.Heat remaining oil in the same pan over medium heat and fry onion and garlic, stirring occasionally, for 8 minutes or until softened. Season. Add spices and cook for a further minute until fragrant.
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3.Return meat to pan, add olives, raisins and stock, season and cook for 45 minutes or until meat is tender and sauce thickened. Stir in basil. Transfer to a 10-cup (2.5-litre) baking dish.
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4.Preheat oven grill to high heat.
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5.For the polenta crust, place milk and 3 cups (750ml) water in a large heavy-based pan over medium heat, season and bring to just below boiling point. Whisking continuously, add polenta in a slow, steady stream and whisk until mixture is thick and smooth. Reduce heat to low and cook for 6 minutes, stirring constantly with a wooden spoon. Stir in butter and three-quarters of the manchego, season and spread mixture over mince, forming swirls with the spoon.
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6.Scatter with remaining manchego and grill for 8 minutes or until golden.
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