Weekly planner: Shannon Bennett’s globetrotting midweek meals
TAKE MIDWEEK MEALS TO A NEW LEVEL WITH A TASTE OF THE EXOTIC.
CHILEAN MEAT PIE
“Pastel de choclo in Spanish, this is like a Latin version of shepherd’s pie.” SERVES 6
¼ cup olive oil 500g beef mince 200g pork mince 4 onions, finely chopped 3 cloves garlic, crushed 3 tsp each ground cumin and 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
3 cups (750) milk 1½ cup (255g) polenta 40g butter 150g manchego, finely grated
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. 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. 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.
Preheat oven grill to high heat. 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. Scatter with remaining manchego and grill for 8 minutes or until golden.
• 18G SUGARS • 895MG SODIUM • 730 CAL (3065KJ)
PER SERVE • 40G PROTEIN • 18G SAT FAT • 48G CARB