Winter beef casserole freezes well. Make and freeze the cheese scone topping separately.
ingredients
serves 6
2 pound stewing steak, cut in 2 inch pieces
1/2 cup flour, seasoned with salt and pepper
2 tablespoons cooking oil
1 pound leeks, sliced
1 small head of celery, cut in 1 inch pieces
1/2 pound carrots, sliced
1/2 pint beer
1/2 pint beef stock
2 cups self rising flour
1/2 level teaspoon salt
2 tablespoons Butter
1 1/2 level teaspoons dried basil
1/2 cup Parmesan cheese, grated
3/8 cup Cheddar cheese, grated
1/4 pint milk
method
1. Preheat oven to moderate, 180°C (350°F).
2. Coat steak with seasoned flour.
3. Heat oil in a skillet, add meat and fry until brown on all sides.
4. Add vegetables and cook for a further 2 - 3 minutes.
5. Stir in any remaining flour from the meat. Pour in beer and stock and bring to the boil.
6. Transfer to a 3 pint casserole, cover and cook in centre of oven for about 1 1/2 - 2 hours until meat is tender.
7. Meanwhile mix flour and salt together and rub in butter. Mix in basil and half the cheese.
8. About 30 minutes before serving casserole, increase oven heat to moderately hot, 190°C (375°F).
9. Bind flour and cheese mixture with milk, then roll out on floured surface to 1/2 inch thick. Cut into triangles.
10. Remove cover from casserole. Adjust seasoning. Arrange scone triangles on top. Sprinkle with remaining cheese. Return to oven and bake for about 15 minutes.
11. Serve at once with green beans.
