Prep 25 mins
Cook 50 mins
Easy and Tastes Good
- 8 ounces beef, minced
- 1 small onion, finely chopped
- 1 stalk celery, chopped
- 1 ounce mushroom, chopped
- 1 small carrot, grated
- 1 teaspoon flour
- 2⁄3 cup beef stock
- 1⁄2 teaspoon Worcestershire sauce
- salt & pepper
- TOPPING 3/4 cup wholemeal flour 1/3 cup rolled oats 1 oz butter 1/3 cup grated cheese 1/2 tsp dried mixed herbs Fry mince over a medium heat in its own fat, turning, until evenly browned.
- Add the onion, celery, mushrooms and carrot and fry for 5 minutes.
- Stir in the flour and cook a further minute. Add the stock, sauce and salt and pepper to taste. Bring to the boil, stirring.
- Cover and simmer 30 - 40 minutes.
- To make Topping:- Place the flour and rolled oats in a bowl.
- Rub in the butter until mixture resembles coarse breadcrumbs.
- Stir in the cheese, herbs and salt and pepper to taste. Transfer the meat to a greased casserole and spoon topping over.
- Bake at 375 F for 20 - 30 minutes.
mealtimemom,if you changed all that stuff why would you give it a bad rating. VERY UNFAIR!
I used some ingredient substitutions, which may have contributed to the outcome. I used bouillon for the stock, and AP flour instead of the whole meal. I used mozzarella for the grated cheese in the topping, and a deer/wild game spice blend. Again, this may have contributed to our not liking the recipe overall. The topping did not bubble into the mixture and cook as I thought it would. When I pulled it out of the oven, I had a lot of raw flour coating the top. The topping was very gooey underneath that. It was not difficult to prepare, especially with a food processor. The longest step was mincing the meat (I used eye of round). I don't know how it would have turned out using different spices and whole meal flour, but I don't think we'll be trying it again.