Ingredients
Topping
Method
1.Coat beef in flour; shake off excess. Heat half the oil in large saucepan; cook beef, in batches, until browned. Remove from pan.
2.Heat remaining oil in same pan; cook onion, garlic and mushrooms, stirring, until vegetables soften. Add wine; bring to the boil. Return beef to pan with stock and crushed tomatoes; bring to the boil. Reduce heat; simmer, covered, 1 hour. Uncover, stir in capsicum, olives and sun-dried tomato; simmer 15 minutes or until sauce thickens; cool. Stir in basil.
3.Preheat oven to 180°C/350°F. Oil 6-hole (¾-cup/ 180ml) texas muffin pan.
4.To make topping, bring stock and milk to the boil in small saucepan; gradually stir in polenta. Reduce heat; cook, stirring, about 5 minutes or until polenta thickens. Stir in half the parmesan cheese.
5.Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato with butter and extra tablespoon of milk in medium bowl until smooth.
6.Gently swirl hot polenta mixture into hot potato mixture.
7.Using 12cm (5-inch) cutter, cut six rounds from shortcrust pastry; press into pan holes. Divide beef mixture among pastry cases; top with potato and polenta mixture, sprinkle with remaining parmesan.
8.Bake pies about 30 minutes. Stand pies in pan 5 minutes; use a palette knife to loosen pies from side of tin and ease out.
