Baking

Veal pie with cheesy semolina topping

veal pie with cheesy semolina topping
6
10M
2H 20M
2H 30M

Ingredients

Veal pie
Cheese gremolata
Cheesy semolina

Method

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.

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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