ingredients
serves 4
1 Ib (450g) minced beef
1 oz (25g) dripping (fat from roasted meat) or oil
1 large onion, chopped
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 level tsp salt
1 beef bouillon cube (stock cube)
1/2 pt (300ml) hot water
1 tbsp Worcestershire sauce
for the topping
4 slices white bread, medium sliced
1/2 stick (2 oz) 50 g butter
2 oz (50g) Cheddar cheese, grated
method
1. In a saucepan, fry the onion in the dripping until softened and beginning to brown.
2. Add the meat, flour and salt and stir over fairly high heat to seal the meat.
3. As the meat begins to brown, stir more frequently to prevent it from sticking to the pan. Cook for about 5 minutes.
4. Mix the bouillon cube with the hot water and add the Worcestershire sauce.
5. Stir this into the meat and bring to the boil.
6. Cover with a lid or foil and simmer on low heat for about 1 hour, stirring occasionally.
7. Place the cooked mince in a shallow heatproof dish and keep hot.
8. Cut the crusts off the bread and cut the rest into small dice about 1/4 in. (0.6cm) square.
9. Melt the butter in a frying pan and gently fry the bread, turning it to coat the croutons with butter until lightly coloured and crisp.
10. Remove from the heat, quickly stir in the cheese and immediately place all ingredients on top of the mince.
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