MultiMeat Pie Recipe

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MultiMeat Pie
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Ingredients
26
Count
Nutrition
1408
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  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 1/4 teaspoon cinnamon, nutmeg and mace and chicken stock.
  16. Allow to steep In a third bowl combine the pork 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 pork.
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1408.03 Kcal (5895 kJ)
Calories from fat 554.12 Kcal
% Daily Value*
Total Fat 61.57g 95%
Cholesterol 386.26mg 129%
Sodium 1585.85mg 66%
Potassium 2314.58mg 49%
Total Carbs 95.71g 32%
Sugars 40.9g 164%
Dietary Fiber 5.21g 21%
Protein 113.91g 228%
Vitamin C 2.8mg 5%
Vitamin A 1.8mg 62%
Iron 16.6mg 92%
Calcium 856.7mg 86%
Amount Per 100 g
Calories 129.47 Kcal (542 kJ)
Calories from fat 50.95 Kcal
% Daily Value*
Total Fat 5.66g 95%
Cholesterol 35.52mg 129%
Sodium 145.82mg 66%
Potassium 212.83mg 49%
Total Carbs 8.8g 32%
Sugars 3.76g 164%
Dietary Fiber 0.48g 21%
Protein 10.47g 228%
Vitamin C 0.3mg 5%
Vitamin A 0.2mg 62%
Iron 1.5mg 92%
Calcium 78.8mg 86%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.5
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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