Ingredients
Method
1.Combine milk and butter in a medium saucepan over moderate heat; bring to the boil (don’t boil over). Sprinkle polenta over milk; stir constantly with a wooden spoon for about 2 minutes or until polenta is thick. Stir in half the parmesan. Working quickly, spread polenta in prepared pan; smooth surface. Cool for 20 minutes to set.
2.Meanwhile, preheat oven to 180°C (l60°C fan-forced). Spray a 33 x 23cm (base measurement) Swiss roll pan with oil. Heat oil in a large frying pan over moderately low heat. Add onion; cook and stir for 5 minutes or until soft.
3.Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add gravy powder, 1 cup water, tomato and vegetables; stir to combine. Bring to the boil.
4.Reduce heat; simmer, stirring frequently, for 8-10 minutes or until mixture thickens. Spoon mixture into a 1.5-litre (6-cup) oval oven-proof dish.
5.Using a 6cm star-shaped cutter, cut polenta mixture into stars. Place stars over beef mixture, overlapping slightly. Sprinkle with remaining parmesan. Bake pie for 40 minutes or until golden brown. Serve.
Try cutting gnocchi into other fun shapes, such as hearts.
Note
