BEEF CASSEROLE WITH SCONE TOPPING

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Beef Casserole With Scone Topping image

A tasty casserole which the amount might seem a lot, but the casserole without the scone topping can be frozen.

Provided by Latchy

Categories     One Dish Meal

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
2 kg beef chuck steaks, chopped
2 medium onions, sliced
2 medium carrots, sliced
3 garlic cloves, crushed
1/4 cup chopped parsley
60 ml tomato paste
2 teaspoons Dijon mustard
250 ml dry red wine
250 ml beef stock
1 egg, lightly beaten
300 g self-raising flour
30 g butter, chopped
1/4 cup chopped fresh parsley
90 ml milk
90 ml buttermilk (can use all buttermilk or all milk)

Steps:

  • Heat oil in a flameproof casserole dish 2-5 litre capacity, add beef in batches and cook until browned; remove from dish.
  • Add onions, carrots and garlic to same dish and cook stirring until the onions are soft.
  • Return beef to dish, stir in parsley, paste and mustard, wine and stock and bake covered in a slow oven 150d c about 1 3/4 hours until beef is tender.
  • Place scone topping on hot beef mixture, brush with egg, bake uncovered in mod hot oven 200d 210d C for about 15 minutes or until scone are browned and cooked through.
  • Serve sprinkled with extra chopped parsley.
  • SCONE TOPPING: Sift flour into bowl, rub in butter, stir in parsley and enough milk to make a soft dough.
  • Tun dough onto lightly floured surface and knead lightly until smooth.
  • Press dough out to 2cm thickness and cut into 5cm rounds.

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