Veal pie with cheesy semolina topping

veal pie with cheesy semolina topping
2H 20M
2H 30M


Veal pie
Cheese gremolata
Cheesy semolina


Veal pie with cheesy semolina topping

1.Toss veal in flour; shake away excess. Heat 2 tbsp of the oil in large flameproof dish; cook veal, in batches, until browned. Remove veal from pan.
2.Heat remaining oil in same dish; cook garlic, onion, carrots and celery, stirring, until soft. Add wine; boil until almost evaporated. Return veal to pan with undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, 45 minutes. Uncover; simmer 1 hour or until tender.
3.Preheat oven to 200°C/180°C fan-forced.
4.Meanwhile, make gremolata and cheesy semolina.
5.Place veal mixture in a 2.5-litre (10-cup) ovenproof dish; sprinkle with half the gremolata. Spoon cheesy semolina over veal, brush with butter; sprinkle with cheese. Bake 25 minutes or until browned lightly. Serve with remaining gremolata.


6.In a small bowl, combine all ingredients.

Cheesy semolina

7.Bring milk, salt and nutmeg to the boil in medium saucepan. Reduce heat; gradually stir in semolina over low heat 5 minutes or until thick. Remove from heat, stir in cheese and egg.

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