POLENTA SHEPHERD’S PIE

500g lean beef mince
1 onion, diced
1 large carrot, diced
1 large zucchini, diced
2 tbsp of olive oil
2 bay leaves
3 tbsp of tomato paste
3 tbsp of Worcestershire sauce
1⁄2 cup of beef stock
3⁄4 of a cup of polenta
1⁄2 tsp of salt
2 tbsp of crumbled feta cheese
Fresh parsley, to serve

In a large deep fry pan, heat the oil and add the onions, carrot and zucchini. Cook on a high heat until they start to brown.
Add the beef mince and stir, breaking up with a wooden spoon, until browned all over. Add bay leaves, tomato paste and Worcestershire sauce. Stir until the mix begins to dry.
Add the beef stock, turn down the heat and allow to simmer for about 15 minutes.
Meanwhile, in a small saucepan, add the polenta, salt and 750mls (3 cups) of water. Bring to the boil, stirring frequently.
Turn down the heat and protect the lid partly-open over the pot. Simmer, stirring frequently, until the polenta is thick and creamy (about 10 minutes). Be careful towards the end as it will bubble and splat – keep that lid in place! Turn the heat off the polenta and stir through the feta.
To serve, season the pie mixture and then spoon into the dish or bowl, top evenly with the polenta and garnish with parsley.