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I love stodgy winter food... and I'm lucky enough to live in a place where it comes fitted as standard 
Try this one for size
Serves 4
450g (1lb) Lean Minced Beef
300ml (½ pint) Beef Stock
300ml (½ pint) Milk
225g (8oz) Self Raising Flour
75g (3oz) Shredded Beef Suet
25g (1oz) Cornflour
1 Medium Onion, chopped
1 tsp Worcestershire Sauce
Pre-heat oven to 180°C: 350°F: Gas 4.
Place the meat in a large saucepan, cook over a medium heat until it browns slightly.
Add the onion and cook for 5 minutes or until softened.
Add the stock and Worcestershire sauce.
Simmer gently for 15-20 minutes.
Put the flour, cornflour and suet in a bowl, gradually stir in enough milk to form a thick batter.
Transfer the cooked meat mixture to an ovenproof dish, pour over the batter mixture.
Bake for 30-35 minutes until risen and golden brown.
Serve with seasonal vegetables.
Looks like nothing - it's the food of kings. Often served in this house after a barley broth.
Try this one for size
Serves 4
450g (1lb) Lean Minced Beef
300ml (½ pint) Beef Stock
300ml (½ pint) Milk
225g (8oz) Self Raising Flour
75g (3oz) Shredded Beef Suet
25g (1oz) Cornflour
1 Medium Onion, chopped
1 tsp Worcestershire Sauce
Pre-heat oven to 180°C: 350°F: Gas 4.
Place the meat in a large saucepan, cook over a medium heat until it browns slightly.
Add the onion and cook for 5 minutes or until softened.
Add the stock and Worcestershire sauce.
Simmer gently for 15-20 minutes.
Put the flour, cornflour and suet in a bowl, gradually stir in enough milk to form a thick batter.
Transfer the cooked meat mixture to an ovenproof dish, pour over the batter mixture.
Bake for 30-35 minutes until risen and golden brown.
Serve with seasonal vegetables.
Looks like nothing - it's the food of kings. Often served in this house after a barley broth.
