Scone-Topped Beef Casserole - cooking recipe

Ingredients

2 lbs chuck steaks
2 tablespoons olive oil
1 large onion, chopped
1 large carrot, peeled and sliced
1/2 cup celery, sliced
3 tablespoons flour
1 1/2 cups beef stock
1 teaspoon Worcestershire sauce
salt & freshly ground black pepper
1/2 teaspoon dried thyme
SCONE TOPPING
2 cups self raising flour
4 tablespoons butter, melted
3/4 cup milk
2 tablespoons parsley, finely minced
1 tablespoon parmesan cheese, grated
celery salt

Preparation

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 then cover and cook in moderately slow oven (325 degrees) for 2 hours.
Increase oven temperature to very hot (400 degrees), 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 1/2 inch thick.
Brush with remaining butter and sprinkle with parsley, cheese and a little onion or celery salt. Roll up firmly and cut into 1/2 inch slices with a floured knife and place on top of casserole.