For the casserole:
675g diced stewing steak
225g onions, roughly chopped
2 large carrots, sliced
300ml beef stock, beer or red wine
1 tablespoon red wine vinegar
bouquet garni
salt and pepper
225g button mushrooms, halved
For the topping:
450g plain flour
5 teaspoons baking powder
1/2 teaspoon english mustard powder
salt and pepper
110g butter
225g sharp flavoured mature cheese e.g. chedder, grated
2 tablespoons chopped fresh parsley
300ml milk
beaten egg to glaze
- Preheat oven to 150C/300F/GM 2
- Heat oil in casserole dish and seal the meat, remove from pan and add carrots and onions
- cook for a few mins until lightly browned
- return meat to casserole with stock, bouquet garni, vinegar, salt and pepper and bring to boil
- cover and transfer to oven, cook for 1 3/4 hours
- add mushrooms and cook for another 45 mins (I did this in the morning and left it in the oven then slowly re-heated at dinner time ready to add the topping, you could even do it the night before)
- meanwhile put flour, baking powder and mustard powder in a mixing bowl and add good sprinkling salt and pepper
- rub in the butter, then add cheese and parsley
- pour in milk and knead lightly to form a soft dough
- put in fridge for 30 mins (this make the dough harder, it was too stick to use when it was warm)
- roll out on lightly floured surface to 1cm then cut into rounds and arrange on top of the casserole and brush with beaten egg
- cook for about 25 mins at 190C/375F/GM 5 until topping is golden and risen
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