Beef Casserole With Scone Topping

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

• Ready In: 27 mins
• Serves: 6-8

Ingredients

• 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

• SCONE TOPPING

• 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)

Directions

1. Heat oil in a flameproof casserole dish 2-5 litre capacity, add beef in batches and cook until browned; remove from dish.
2. Add onions, carrots and garlic to same dish and cook stirring until the onions are soft.
3. 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.
4. 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.
5. Serve sprinkled with extra chopped parsley.
6. SCONE TOPPING: Sift flour into bowl, rub in butter, stir in parsley and enough milk to make a soft dough.
7. Tun dough onto lightly floured surface and knead lightly until smooth.
8. Press dough out to 2cm thickness and cut into 5cm rounds.