Multimeat Pie

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• 1 1/2 lbs ground beef
• 1/2 teaspoon salt
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ginger
• 2 cups cooked boneless skinless chicken breasts, chopped
• 2 cups cooked lamb tenderloin, chopped
• 4 dates, chopped
• 1/4 cup chicken stock
• 2 hardboiled egg
• 1 tablespoon currants
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon mace
• 4 mushrooms, cut into thin slices (your favourite sort)
• 1 1/2 cups polenta (only powdered form available in australia.)
• 2 ounces parmesan cheese
• 2 tablespoons butter
• 7 1/2 cups milk, and water mixed
• ground black pepper
• 1/4 pint water
• 2 tablespoons crunchy peanut butter
• 1/2 clove garlic, crushed
• 2 tablespoons balsamic vinegar
• 1/2 tablespoon lemon juice
• 1/2 teaspoon anchovy essence

Recipe

• 1 prepare the polenta the night before: in a large saucepan, bring the milk and water to the boil and stir in the salt.
• 2 while stirring with a wooden spoon, trickle the polenta into the boiling liquid in a steady stream and continue stirring until the mixture has thickened.
• 3 lower the heat and simmer gently for about 20 minutes, stirring very frequently.
• 4 add the butter, grated parmesan cheese and pepper.
• 5 lightly grease a shallow roasting pan and pour in the polenta mixture.
• 6 cool then chill overnight.
• 7 for the pie: grease a deep pie dish.
• 8 cut out a circle (or square) of the polenta-- enough to make a pie crust top reaching to the edges of the pie dish.
• 9 set it aside.
• 10 cut a similar piece for the bottom of the dish.
• 11 line the sides of the dish with the remaining polenta.
• 12 (so the entire*pie crust* will be made of polenta).
• 13 in a small bowl mix the ground beef, 1/8 tsp cinnamon, ground cloves and ginger, salt and pepper.
• 14 steep for 15 minutes.
• 15 in a second bowl, mix the chicken, dates, currants ¼ teaspoon cinnamon, nutmeg and mace and chicken stock.
• 16 allow to steep in a third bowl combine the lamb and all the sauce ingredients.
• 17 allow to steep for 15 minutes.
• 18 around the outer edge of the pie case pack in the steeped beef.
• 19 just inside the beef, pack in the steeped chicken/fruit mix.
• 20 just inside the chicken, pack in the steeped lamb.
• 21 this should leave a*hole* in the centre for the two hard boiled eggs.
• 22 sprinkle sliced mushrooms across the top of the meats.
• 23 brush the topsides of the polenta with a little melted butter and cover the pie mix with the polenta top (previously set aside).
• 24 brush the top of the polenta with melted butter.
• 25 bake the pie for 15 minutes at 425f, then reduce the heat and cook for about another 30 minutes at 350f (until the polenta is evenly browned – do not allow to burn).
• 26 serve with cooked artichoke hearts, stir-fried broccoli florets and cooked ramen noodles.
• 27 you could always serve the beans and a lettuce/cilantro salad as a side dish.
• 28 for a desert, make peach melba – take cooked peach halves, top each with 1 teaspoon raspberry jam and top that with scoop of vanilla ice cream.