I don’t cook on Mondays and always leave a plate of food for each of us that we just reheat.
It really couldn’t be any easier to make, you just add all the ingredients to a slow cooker, set it to the high setting and leave it for six hours. You could do this before work and come home and eat this.
You’ll need ( to serve two greedies or three less greedy)
350g of diced stewing beef.
200g of chopped cooking bacon
1 diced onion
2 beef stock cubes, I use the little stock tubs as they are gluten free.
1 teaspoon of mustard, I used hot Dijon
Salt and pepper
2 tbsp of Worcestershire sauce.
You’ll also need 200g of button mushrooms and some butter and salt to fry them and add them just before serving.
I thicken mine with GF gravy granules, I use Bisto best, to the thickness you prefer.
When you’re almost ready to serve make your cheese scones. Place casserole into a oven proof dish and heat oven to 200.
250g of gluten free SR flour
1 tsp xanthan gum
1 tsp gf baking powder (Aldi’s is GF)
Salt to season
100g of finely grated strong cheese
180 ml of milk – you need to have anything gluten free wetter than normal as it’ll be drier otherwise.
Mix together with a spoon, tip onto a floured surface and lightly kneed and flatten to about four cm thick at least.
Cut out with a cutter or small glass, arrange on top of the casserole and brush with milk.
Bake for twenty minutes if your casserole is already hot.
You can find plenty of cheese scone recipes online if you don’t need to wrestle with gluten free. You can of course omit them altogether if you don’t fancy them.
You can make this, without the scones, in advance and make the scones on the day. We like cheese scones instead of bread rolls with soup.
Love Froogs xxx