Ingredients
2 oz. butter
2 lb. potatoes, scrubbed and thinly sliced
2 medium sized onions, thinly sliced
1 small swede, peeled and thinly sliced
1 lb. skirt or flank steak, cut into 1 inch pieces
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon flour
1 ½ tablespoons Worcestershire sauce
10 fl. oz. water
- Using ½ ounce of the butter, grease a 5 pint (2 quart) hot pot or casserole.
- Preheat the oven to warm 325°F or 170°C.
- Beginning and ending with the potatoes, layer the vegetables and the meat in the casserole. Sprinkle the layers with the salt, pepper, thyme, flour and Worcestershire sauce.
- Pour in the water. Cut the remaining butter into small pieces and scatter them over the top layer of potatoes.
- Cover the casserole and place it in the centre of the oven. Bake for 2 ½ to 3 hours, or until the vegetables are tender when pierced with the point of a sharp knife.
- Remove the casserole or hot pot from the oven and serve immediately.