Name: Veal pie with cheesy semolina topping
Prep time: 25 min
Cook time: 145 min
Total time: 170 min
Yield: 6
Ingredients: Veal pie; 1 kilogram diced veal; 1/3 cup (50g) plain flour; 1/4 cup (60ml) olive oil; 2 clove garlic, crushed; 2 small (160g) brown onions chopped coarsely; 2 medium (240g) carrots, chopped coarsely; 2 trimmed (200g) celery stalks, chopped coarsely; 1/2 cup (125ml) white wine; 400 gram can diced tomatoes, undrained; 2 cup (500ml) chicken stock; 20 gram butter, melted; Gremolata; 1 clove garlic, chopped finely; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon grated lemon rind; Cheesy semolina; 3 cup (750ml) milk; 1 teaspoon salt; ground nutmeg; 2/3 cup (110g) semolina; 1 1/4 cup (100g) finely grated; parmesan cheese; 1 egg, beaten lightly

Veal pie with cheesy semolina topping

Satisfy those savoury cravings with this hearty winter bake. Tender veal, carrots and celery sit perfectly under a layer of cheesy semolina that will leave your belly and your taste buds perfectly content.

Skip to Recipe

Serves 6

Prep

25M

Cook

2H 25M

Total

2H 50M

Ingredients

Veal pie

1 kilogram diced veal

1/3 cup (50g) plain flour

1/4 cup (60ml) olive oil

2 clove garlic, crushed

2 small (160g) brown onions chopped coarsely

2 medium (240g) carrots, chopped coarsely

2 trimmed (200g) celery stalks, chopped coarsely

1/2 cup (125ml) white wine

400 gram can diced tomatoes, undrained

2 cup (500ml) chicken stock

20 gram butter, melted

Gremolata

1 clove garlic, chopped finely

2 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon grated lemon rind

Cheesy semolina

3 cup (750ml) milk

1 teaspoon salt

ground nutmeg

2/3 cup (110g) semolina

1 1/4 cup (100g) finely grated

parmesan cheese

1 egg, beaten lightly

Method

1.Toss veal in flour; shake away excess. Heat 2 tablespoons of oil in large flameproof casserole dish; cook veal, in batches, until browned.

2.Heat the 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 tomatoes and stock; bring to boil. Simmer 45 minutes, covered, then uncovered, for a further hour until tender.

3.For gremolata, combine all ingredients in a small bowl.

4.For cheesy semolina, combine milk, salt and nutmeg in a medium pan; bring to boil. Reduce heat, gradually stir in the semolina. Stir over low heat for 5 minutes or until thick. Remove from heat, stir in 1 cup (80g) of the cheese and the egg. Use immediately.

5.Preheat oven to moderately hot, 200°C (180°C fan-forced). Place veal mixture in a 2.5 litre (10-cup) ovenproof dish. Sprinkle with half the gremolata and cover with cheesy semolina. Brush with butter and sprinkle with remaining cheese. Bake for 25 minutes or until top is browned lightly. Serve with remaining gremolata.

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