Spicy beef pie with polenta crust

Ingredients

¼ cup	Flour
1 to taste	Salt & freshly ground pepper
1 tsp	Ground cumin
1 tsp	Ground coriander
750 g	Blade steaks (Main)
1 tsp	Curry powder
3 Tbsp	Oil
2	Onions
2 cloves	Garlic
1	Parsnip
1	Kumara
1 cup	Kalamata olives
2 cups	Beef stock
2 sheets	Shortcrust pastry (Main)

Polenta Crust

25 g	Butter
1 cup	Milk
½ tsp	Salt
1 cup	Polenta (Main)
½ cup	Parmesan cheese

Directions

1. Mix flour salt, pepper, cumin, coriander and curry powder together. Roll meat pieces (chopped into 3cm chunks) in flour mixture, shaking to remove excess. Heat oil in a large pot and brown meat pieces in batches. Add peeled and roughly chopped onion and garlic to the pan and cook for a further 5 minutes.
2. Add peeled and roughly chopped parsnip, kumara and pitted olives to meat, along with stock. Cook over low heat for 1 hour or until meat is tender. Allow meat to cool completely.

To prepare

Polenta Crust

:

1. Preheat oven to 200C. Heat 1 cup of water, milk and butter in a saucepan and bring to the boil, pour in polenta and quickly stir until thick. Stir through cheese.
2. Line baking dish with pastry. Spoon cold beef into pastry and cover with polenta. Bake for 30 to 35 minutes or until golden.