Lamb Mince and Bean Pie with a Polenta Crust

Lamb Mince and Bean Pie with a Polenta Crust

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A combination of onion, red pepper, garlic and chilli turn this ordinary meal into something special.

  • Recipe serves2-4
  • Preparation time10 minutes
  • Cooking time40 minutes


  • 170 ml Milk
  • 410 g Tin red kidney beans, rinsed and drained
  • 400 ml Water
  • 1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
  • 1 Red chilli, seeded and finely chopped (optional, leave out if serving to children)
  • 3 Cloves garlic, crushed with press
  • 1 Red pepper, chopped
  • 1 Onion, chopped
  • 500 g Lamb mince
  • 10 ml Olive oil
  • For the polenta crust:
  • 125 ml Polenta
  • Robertsons Salt
  • 400 ml boiling water
  • 125 ml grated Cheddar cheese


  • Mince: In a frying pan, (with oven-safe handle for grilling in oven later), heat oil and brown mince, onion, pepper, garlic and chilli.
  • Stir in the KNORR Fresh Ideas Spaghetti Bolognaise and water.
  • Reduce heat and simmer for 25-30 minutes.
  • Add the kidney beans.
  • Polenta Crust: In a large microwave-safe bowl or casserole, combine milk, polenta and Robertsons salt until blended.
  • Whisk in water.
  • Cook in microwave on High for 7-8 minutes.
  • After 4 minutes whisk vigorously until smooth (mixture will be lumpy at first).
  • Stir 2 more times during cooking.
  • Mixture should be soft, thick and smooth.
  • While polenta is cooking, preheat the grill of your oven.
  • Spoon the prepared polenta over the mince in the frying pan.
  • Sprinkle with cheese and place under the grill until the cheese is bubbling and golden.