Veggie Shepherd Pie With Polenta

Submitted by Chef #1243974

"Polenta is a great substitute for potatoes and adds a little texture"

 

• Ready In: 25mins
• Ingredients: 16
• Yields: 1 pie
• Serves: 4

ingredients

• 2 teaspoons olive oil
• 1 brown onion, chopped
• 3 carrots, finely chopped
• 1 red pepper, finely chopped
• 1 teaspoon dried oregano
• 2 garlic cloves, crushed
• 1 teaspoon red pepper flakes
• 400 g diced tomatoes
• 1⁄2 cup beef broth
• 1⁄3 cup fresh basil
• 100 g spinach, chopped
• 400 g borlotti beans
• 2 cups skim milk
• 3⁄4 cup polenta
• 1 teaspoon lemon zest
• 1⁄4 cup parmesan cheese, grated

directions

1. 1. Pre-heat oven to 375.
2. 2. Heat olive in saucepan over medium-high. Cook carrots, onion, and red pepper for roughly 5 minutes. Add oregano, garlic and chilli flakes, stir about 2 minutes.
3. 3. Add tomatos and broth, bring to a boil and reduce heat to simmer uncovered for about 15 minutes (until vegetables are cooked through). Add basil, spinach and beans, cook 2 more minutes until spinach wilts.
4. 4. Meanwhile, in a saucepan, bring milk to a boil. Slowly add polenta, stirring constantly. Reduce head to medium-low until thickened. Add lemon zest.
5. 5. Spoon vegetable mixture into ovenproof dishes, top with polenta and sprinkle with parmesan. Grill roughly 5 minutes, until cheese is browned.