Scone-Topped Beef Casserole

Or beef casserole with Dumplings…either or lol.
Loved this ever since I was knee high to a grass hopper and still one of my favourite dishes…except for puffterloons…mmmmmmmm

Scone-Topped Beef Casserole


1kg (21b) chuck steak
2 tablespoons oil
1 large onion, chopped
1 large carrot, sliced
½ cup chopped celery
3 tablespoons flour
1 ½ cups stock or water
1 teaspoon Worcestershire sauce
salt and freshly ground pepper to taste
½ teaspoon dried thyme

Scone Topping

2 cups self raising flour
4 tablespoons melted butter
¾ cup milk
2 tablespoons finely chopped parsley
1 tablespoon grated parmesan cheese
onion or celery salt


Cube steak and brown in oil, remove to casserole dish, saute onion, carrot and celery in pan until onion is soft, sprinkle in flour and stir over heat for 2 minutes, add stock and stir until thickened, add to meat in casserole with sauce, seasoning and thyme, cover and cook in moderately slow oven for 2 hours, increase oven temperature to very hot, make scone topping and place on top of casserole, cook uncovered in oven for 15-20 minutes.

Scone Topping:

Sift flour into a bowl and add half the butter with the milk, mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle ½ inch thick, brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt, roll up firmly and cut into ½ inch slices with a floured knife.

          Just the way it has been made for generations.