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

Ingredients:-

Casserole:-

*  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)

Preparation:-

1.  Pre-heat oven to 180C.

Method:-

Casserole:-

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.

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!

Tips:-

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