Ingredients - serves 6
| 2lb stewing steak | 2 teaspoons allspice |
| Seasoned flour | Salt and freshly ground pepper |
| 2oz dripping | 8oz potatoes, peeled and finely sliced |
| 2oz celery, chopped | 15fl oz beef stock |
| 4oz pitted black olives, chopped | 1oz melted butter |
| 8oz shallots, peeled and chopped |
Method
- Pre-heat oven to 170°C/325°F/Gas Mark 3
- Cut the meat into 1 inch cubes and dust with seasoned flour.
- Brown the meat in the dripping, remove from the pan and fry the celery and onions lightly.
- Put a layer of onions and celery in a casserole dish, sprinkle with allspice, salt and pepper; add some of the chopped olives, cover with a layer of meat and a thin layer of potatoes.
- Repeat these layers, finishing with a layer of potatoes.
- Brush with melted butter and add enough stock to come just below the top layer of potatoes.
- Cover with a lid and cook in the oven for one and a half hours. Remove the lid and continue cooking to brown the potatoes for another hour.
