A minced beef or casserole steak dish with rich stock and a sliced potato buttered topping.
beef, casserole, potato
400gcasserole beefor minced beef if that's more budget suitable for you
1/2tspSalt & pepper
Pre-heat the oven to gas mark 4 (180C). If your oven heats up really quick (like mine) you can skip this to save a bit of energy.
Brown the beef in a little of the butter. Set this to one side. I had to do it in two batches.
Fry onions in the same pan you browned the beef in. Once they have started to go translucent add the carrots.
Cook the carrots and onions for a couple of minutes. Then sprinkle with the flour.
Add the beef, salt & pepper, thyme, rosemary, and beef stock. Add the stock gradually over 1-2 minutes.
Simmer for 5-10 minutes until it thickens up slightly.
Place the finished mixture into a casserole dish.
Wash your potatoes, leave the skins on if you want to eliminate food waste and slice. Spread across the top of the mixture to cover it completely. Dot with the rest of the butter. Place lid on your casserole dish. If you don’t have a lid then use tin foil – it’ll work the same!
Cook at gas mark 4 (180C) for 1 hour. Remove the lid or tin foil and then cook for another 30 minute at gas mark 6 (200c). Voila! Enjoy.