TUSCAN-STYLE SHEPHERD'S PIE

TUSCAN-STYLE SHEPHERD'S PIE image

Provided by Ellen Bales

Time 1h5m

Number Of Ingredients 12

1 1/2 c coarse cornmeal
3/4 tsp salt, plus more for seasoning
1 medium yellow onion, diced
1 medium carrot, peeled, diced
2 celery stalks, diced
4 clove garlic, peeled, minced
1 tsp minced rosemary
1 tsp minced thyme
2 large yukon gold potatoes, diced
2 c vegetable stock
2 can(s) (15 oz.) cannellini beans, drained and rinsed
freshly ground black pepper

Steps:

1. Bring 5 cups of water to a boil in a large saucepan. Whisk in cornmeal, a little at a time. Cook, stirring often, until this polenta mixture is thick and creamy, about 30 minutes. Season with salt and keep warm.
2. Place onion, carrot and celery in saucepan and saute over medium heat 5 minutes. Add water 1 to 2 tablespoons at a time to keep vegetables from sticking. Stir in garlic, rosemary and thyme; cook for 3 minutes. Add potatoes and vegetable stock and cook about 15 minutes. Add beans, season with salt and pepper and cook for 5 minutes longer.
3. Spoon beans into an 8-inch square baking dish and spread polenta over the top. Bake at 350 degrees for 20 minutes.
4. NOTE: Polenta takes the place of mashed potatoes in this pie.