Monday, March 19, 2012

Rich Beef Casserole with Herb Scone Crust

Rich Beef Casserole with a Herb Scone Crust
Not a lot needs to be said about this dish.  It's easy, tasty and a crowd pleaser. 

It was supposed to last our family two nights but everyone went back for seconds and there were no leftovers to speak of - always a sign of a good meal!

If you don't have umami paste, you can susbtitute with vegetable stock.  I have to say though, Tenina's Umami Paste recipe is fabulous - make yourself a batch and you'll be surprised how quickly you go through it. 

If you have trouble sourcing the dulse for the paste, Organics Australia sell 50g for $6.95 which is great value.

Rich Beef Casserole with a Herb Scone Crust



*  Handful parsley
*  4 cloves garlic
*  2 sticks celery
*  2 brown onions
*  15g Extra Virgin Olive Oil
*  2 carrots - chopped into 2cm thick rounds
*  15g cornflour
*  750g gravy beef - diced
*  150g mushrooms - sliced
*  1 tbs worcestershire sauce
*  1 tbs tamari
*  1tbs umami paste
*  1 tbs tomato paste
*  250g water

Herb Scones:-

*  40g parmesan
*  Handful of mixed fresh herbs: parsley, chives and oregano
*  300g SR flour
*  30g butter
*  180g milk (See Tip)


1.  Pre-heat oven to 180C.



1.  Chop parsley for 4 seconds on speed 7 and set aside.

2.  Place garlic, onions and celery into TM bowl.  Chop for 2-3 seconds on speed 7.

3.  Add olive oil and cook for 5 minutes on Varoma temp on speed 1 (with MC off).

4.  Add parsley, carrot, cornflour, beef, mushroom, sauces, pastes and water.  Cook for 10 minutes, on reverse, at 100°, on speed 1.

5.  Pour into casserole dish.  Cover with lid or alfoil and cook in oven for 45 minutes.

While casserole is cooking, make herb scones.


1.  Grind parmesan for 8 seconds on speed 8.

2.  Add herbs and chop for 5 seconds on speed 7.

3.  Add SR flour & butter.  Mix for 5 seconds on speed 6, until mixture resembles breadcrumbs.

4.  Add milk & mix for 5 seconds on speed 5, until the mixture just comes together.   Knead for 30 seconds.

5.  Roll out onto non-stick mat and cut into squares.

6.  Once casserole has had it's initial 45 minutes of cooking, remove lid and place scone squares on top.  Cook, uncovered, for a further 30 minutes or until scones are beautiful and brown.

Serve with steamed greens and enjoy!


1.  If you have buttermilk, use buttermilk for the scones rather than milk - you'll get a lighter, higher result.


  1. This looks super - I think Joelst would happily suffer through this were I to make it for dinner! What do you think the result would be like if one were to make a solid scone top rather than squares? Other than be a bigger pain in the tail to get on neatly, of course...

  2. I think he would too:) I say, go for the whole crust and let me know how it goes. Might take a bit longer to cook the whole way through - just prick it a few times and see. Let me know how it goes.

    (We need to pick another date for dinner - I promise not to do a repeat of the Pineapple Cake.)

  3. I made this tonight and it was just the ticket on this cold and miserable night in Tassie. It was lovely...thanks for posting!
    Natasha xxx

  4. Natasha - so glad you liked it! It is great "cold and miserable weather" food:)

  5. I wonder if I could make those dumplings gluten free??! Might try it tonight and let you know!
    Looks lovely though.
    Mel ( :

  6. This was a real hit in our house tonight!! Will be on the 'regular list' for sure. Thanks :-)

  7. This is always a hit in my house. Tonight I'm going to try and make it with one solid crust, instead of with the single little scone-y bits. I'm sure it will be just as delicious! :)