A hearty dish that uses many things found in your pantry and is guaranteed to bring a smile to anyone’s face!
Ingredients
800g cubed chuck steak
2 tablespoons oil
1 1/2 large onions chopped
1 large carrot sliced
1/2 cup chopped celery
3 tablespoons flour
1 1/2 cups stock
1 teaspoon Worcestershire sauce
salt and freshly ground pepper to taste
1/2 teaspoon dried thyme
Scone topping:
2 cups self-raising flour
3 1/2 tablespoons melted butter
3/4 cup milk
2 1/2 tablespoons finely chopped parsley
1 tablespoon grated parmesan cheese
half a chopped onion
salt
Method
Brown the cubed steak in the oil and place in the casserole dish. Sautee onion, carrot and celery in pan until onion is soft, sprinkle in flour and stir over heat for 2 minutes, add stock and stir until thickened.
Add to meat in casserole dish with sauce, seasoning and thyme then cover and cook in moderately low oven for 2 hours.
Sift flour into a bowl and add half the butter with the milk. Mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle 1cm thick. Brush with remaining butter and sprinkle with parsley, cheese, onion and salt. Roll up firmly and cut into 1cm slices or rounds with a floured knife and place on top of casserole.
Increase oven temperature to very hot, place topping on top of casserole, cook uncovered in oven for 15-20 minutes.
Serve with a glass of shiraz.
