It has started cooling down quite a bit here so the days of lighter meals with salads is drawing to an end. It is really to soon as far as I am concerned I feel like I have not even had a proper summer yet as we had one of the coldest on record here, boo hoo!! I made this the other night as a more hearty and warming meal as we had, had a few cold days and with the heating not turned back on in the house yet it was a little chilly. This made for a perfect meal and it was nice to have the oven on for a bit, my son was especially grateful with this one when he got home. He had just played a football match and it had started late and bless him he was absolutely frozen when he came in.

Ingredients

125g Butter, softened
1 Egg
200ml Sour cream
1 Teaspoon Herbs de province
1 Cup self raising flour

Topping

1 Cup cornflakes, roughly crushed
1 Cup gruyere, grated
Filling

Olive oil
1 Onion, chopped finely
1 Stick celery, chopped finely
2 Cloves garlic, crushed
1 Carrot, diced
200g Mushrooms, sliced thinly
5 Bacon rashers, chopped, and just cooked, not crisped
500g Veal, chopped into cubes
400g Can chopped tomatoes
50ml Dry white wine
50ml Water
2 Tablespoons parsley, chopped finely
3 Tablespoons bisto gravy
Salt and pepper to taste

Method

1. Combine butter, sour cream and egg in a bowl, mix until well combined, add sifted flour and herbs mix well.

2. Spoon mixture into a lightly greased casserole dish, work mixture up to cover sides and base of dish with a spoon.

3. Spoon in filling, cover, bake in a moderate oven (180 degrees Celsius) for 40 Min’s or until crust is golden.

4. Sprinkle combined crushed cornflakes and cheese over the top of the casserole, bake uncovered a further 10 Min’s until top is a nice golden brown.
Filling

1. Heat a little olive oil in a non stick pan, cook veal until well browned, remove and set to one side.

2. Wipe pan add a little extra oil, add onion, garlic and mushrooms and cook until onion and mushrooms soften, add carrot and celery, stir to combine.

3. Add bacon, wine, water, tomatoes, parsley, gravy granules and return veal, simmer gently, covered, for about 5 Min’s. Season with salt and pepper and add to casserole dish.

Serve immediately, just a note if you have leftovers it does reheat well the next day.

All photos taken by me unless otherwise stated.