Minced Beef Casserole with Horseradish
Scones
Serves 4
Points per serving:
6½
175g (6oz)
self raising flour
½ teaspoon salt
50g (1 ¾oz) half fat butter or low fat spread
2 tablespoons skimmed milk
2-3 teaspoons horseradish sauce
extra flour for dusting
For the scones:
175g (6oz) self raising flour
½ teaspoon salt
50g (1 ¾oz) half fat butter or low fat spread
2 tablespoons skimmed milk
2-3 teaspoons horseradish sauce
extra flour for dusting
½ teaspoon salt
50g (1 ¾oz) half fat butter or low fat spread
2 tablespoons skimmed milk
2-3 teaspoons horseradish sauce
extra flour for dusting
For the scones:
175g (6oz) self raising flour
½ teaspoon salt
50g (1 ¾oz) half fat butter or low fat spread
2 tablespoons skimmed milk
2-3 teaspoons horseradish sauce
extra flour for dusting
Dry fry the
mince in a non-stick pan for 5 minutes, stirring frequently until the meat is
brown. Add the onion and cook a further
3-4 minutes.
Stir in the
carrots, celery, mushrooms, stock cube and 300ml (½ pint) boiling water. Season
with salt and pepper. Bring to the boil and then cover and simmer for 15
minutes.
Preheat the
oven to Gas Mark 6, 200C, 400F. Pour the minced beef into an ovenproof
casserole dish.
Make the
scones: Sift the flour and salt together in a bowl. Rub in the butter or low
fat spread until the mixture is crumbly. Stir in the milk and horseradish and
mix to a soft dough, adding a drop more milk if necessary.
Press the
dough out onto a lightly floured board to a thickness of 4 cm (1 ½ inches).
Using a 5cm (2 inch) cutter, press out eight scones. Lightly dust each scone
with flour.
Place the
scones on top of the minced beef. Bake for 15-20 minutes until golden brown.
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