Scotch Casserole Recipes

SLOW COOKED STEAK DIANE CASSEROLE

Steps:

• Preheat the oven to 160C/320F.
• Heat the oil in a large casserole pan over a high heat.
• Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together, then add the beef to to the casserole pan. Cook for 6-8 minutes, turning regularly until browned all over (you can do this in batches if you like, but I find it doesn't impact the look or taste for this recipe to cook it all in one go)
• Once the meat is browned, turn down the heat to medium and add the onion. Continue to cook for a further 3-4 minutes, stirring regularly until the onion starts to soften.
• Stir in the garlic and tomato puree, cook for a further minute, then add the brandy/whisky, Worcestershire sauce, beef stock and mushrooms.
• Stir everything together, being sure to scrape up any bits that may have stuck to the bottom of the pan. Bring to the boil, stir again then place a lid on the pan and place the pan in the oven* to cook for 3 hours, until the beef is tender. Check a few times during the last hour of cooking to ensure casserole doesn't cook dry. Add good splash of boiling water or stock if it starts to look too dry.
• Once the meat is tender, remove from the oven. If you'd like to thicken the sauce a little, stir in the cornflour slurry.
• Add the cream and stir, then top with freshly chopped parsley and a sprinkling of black pepper.
• Serve with mashed potato and green veg such as broccoli, green beans and kale

SCOTCH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook the macaroni in 2 quarts salted boiling water for 8
• minutes until tender.
• Drain.
• Mix mushroom soup and milk together.
• Add the corned beef, shredded cheese, (garlic salt and onion).
• Spray a 13 x 9 pan with cooking spray or grease generously.
• Alternate layers of corned beef mixture and cooked macaroni.
• Sprinkle top with breadcrumbs.
• Bake uncovered for 45 minutes.