A homely and warming casserole to look forward to during the cold winter evenings.
Method
- Brown the meat in a heavy-based pan, over a low heat, then add the stock*.
- Place the potato, parsnip, carrot, turnip and onion in the pan.
- Cover and simmer for about 30 minutes, or until the vegetables are soft. Add more water if needed, to stop the vegetables from sticking.
- Season with pepper to taste.
Serves: 2
Time: 1 hr 10 minutes
Freeze any spare food in portion sizes - then just defrost what you need.
*Allergy advice
Ensure your stock cubes are celery and ‘wheat-free'.
Reproduced with kind permission from the Food Standards Agency
Ingredients
- 175g braising steak, thinly sliced
- 1 wheat-free beef stock cube*, made up with 1pt water
- 2 large potatoes, peeled and thinly sliced
- 1 parsnip, peeled and thinly sliced
- 1 carrot, peeled and thinly sliced
- ¼ small turnip, peeled and thinly sliced
- 1 large onion, peeled and thinly sliced
- Pepper
