This is a quickly made and economical dish from Scotland. Use good quality minced meat or the dish will be very fatty.
Serve the casserole with creamed potatoes and triangles of fried bread.
1 tablespoon butter
1 tablespoon vegetable oil
2 lb. minced beef
1 large carrot, scraped and finely chopped
1 medium-sized onion, finely chopped
1 teaspoon salt
2 teaspoon black pepper
2 teaspoon dried thyme
2 teaspoon dried sage
8 fl. oz. beef stock
2 tablespoons rolled oats
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the meat and cook, stirring constantly, for 8 minutes or until the meat is well browned. Add the carrot, onion, salt, pepper, thyme and sage and stir to mix. Cover the pan, reduce the heat to low and cook the meat mixture for 10 minutes or until the carrot is almost tender.
Uncover the pan, pour in the stock and add the oats. Increase the heat to moderate and, when the mixture begins to bubble, reduce the heat to low again. Simmer the mixture for another 20 minutes or until the mixture is thick and the vegetables are tender.
Remove the pan from the heat. Spoon the meat mixture into a heated serving dish and serve immediately.