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Ингредиенты
- 1 lrg Onion, sliced
- 2 med Carrots, sliced
- 2 stk celery, sliced
- 75 gm St Ivel Utterly Butterly, (3oz)
- 30 ml Seasoned flour, (2tbsp)
- 675 gm Lean diced beef, (1lb)
- 4 x Rindless rashers of back bacon, diced
- 4 sm Tomatoes, wiped and sliced
- 600 ml Beef stock, (1pt)
- 15 ml Tomato Pure, (1tbsp)
- 22 gm Self raising flour, (8oz) A healthy pinch of salt
- 5 ml Baking pwdr, (1tsp)
- 50 gm St Ivel Utterly Butterly, (2oz)
- 25 gm Mature Cheddar cheese, grated (1oz)
- 15 ml Freshly minced, mixed herbs (1tbsp)
- 150 ml Lowfat milk, (1pt) Fresh parsley to garnish
Инструкции
- Preheat oven to 180C / 350F / Gas4
- Saute/fry the onion, carrots and celery in St Ivel Utterly Butterly for 3-5 mins till soft. Remove and set aside.
- Place seasoned flour in a bowl and toss beef till coated. Add in to the pan and saute/fry for 8-10 mins till browned.
- Stir in the bacon and saute/fry for a further 1 minutes. Add in the beef stock and tomato puree and bring to the boil. Return the cooked vegetables to the pan.
- Transfer the stew to an ovenproof casserole dish and cook in preheated oven for 1-2 hours. Then increase the temp to 230C / 450F / Gas 8.
- For the topping, sift the flour, salt and baking pwdr into a bowl, rub in the St Ivel Utterly Butterly till it resembles fine breadcrumbs.
- Stir in the cheese, herbs and sufficient lowfat milk to bind to a dough. Knead, then roll out to 1.5cm (0.75inch) thick and cut out 10 x 5cm (2in)
- scones.
- Arrange scones around the edge of the dish overlapping slightly then brush with lowfat milk.
- Cook in the oven for a further 8-10 mins till golden brown. Garnish with parsley and serve.
