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We’re putting a twist on the traditional shepherd’s pie with this version of ground beef topped with melty polenta.
The history of shepherd’s pie dates back to the 18th century, born from the imagination of Antoine Parmentier. An agronomist and nutritionist, he sought to extol the virtues of potatoes newly imported from South America. To tempt Louis XVI’s taste buds and convince him to generalize the cultivation of tubers, he took the oven and imagined recipes. Then the shepherd’s pie is born.
This Sunday, to treat yourself to innovation in the kitchen, we choose a version that combines corned beef and pork mushrooms, all covered in creamy polenta is for stewing, which we cook for more than two hours with aromatic garnishes and spices. The meat is tender, flavorful and comes apart easily with a flick of a fork. All you have to do is put everything together in a gratin dish and put it in the oven for twenty minutes. We prepare the meat the night before to enjoy it with a nice lamb salad :
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Oxtail Parmentier and Polenta Recipe
Ingredients:
- 1 kg of oxtail
- 1 handful of dried porcini mushrooms
- 150 g of polenta
- 2 onions
- 1 tsp of fragrant pepper
- 4 tsp of oil
- 1 vegetable stock cube
- 50 kg of water
- 1 tsp corn starch
- 50 ml of milk
- 1 egg
- 50 g of grated parmesan
- 50 kg of boiling water
- Salt:
- Ground pepper
The steps
For pork mushrooms
Soak the porcini mushroom in boiling water for 15 minutes. Drain them and cut them with a knife. Strain the soaking water through a small strainer lined with a paper towel.
For meat
In a pan with a heavy bottom, brown the sliced onion and the meat in oil. Add the spices, stock cube, porcini mushrooms and their soaking water. Cover with water to half cover the meat and let it cook for about 2 hours and 40 minutes, covered, until the meat falls off the bone.
For the juice
Drain the meat, keep the juice, remove the bones and chop it into small pieces in a gratin bowl, season with pepper. Remove the fat from the surface of the juice with a spoon. Mix the cornstarch with a little cold water and add it to the juice and pour it on the meat.
For the polenta
Heat the oven to 200°C (thermostat 6/7).Bring the milk to the boil with the water and salt in a heavy bottomed pot. Pour the polenta in a thin stream, stirring constantly with a spatula, lower the heat and stir constantly for about five minutes.
Source: Le Figaro
