- 2 tablespoons shortening
- 2 tablespoons chopped onion
- 1 pound ground beef
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 1 (16 ounce) can diced tomatoes with juice
- 1/2 teaspoon Worcestershire sauce
- 1 (15 ounce) can carrots, drained
- 1 (15 ounce) can cut green beans, drained
- 1 cup sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 2 tablespoons shortening
- 1/4 cup shredded sharp Cheddar cheese
- 1/2 cup milk
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons of shortening in a large skillet over medium-high heat. Add the onion and ground beef to the pan, and cook until onion is tender and beef is browned, stirring frequently and crumbling beef. Drain fat. Season with 1 teaspoon of salt and pepper, then sprinkle 3 tablespoons of flour over the top. Pour in the tomatoes and Worcestershire sauce, and stir to blend everything. Cook for a few minutes, until slightly thickened. Stir in the carrots and green beans, then transfer to a 2 quart casserole dish.
- In a medium bowl, stir together 1 cup of flour, baking powder, mustard powder and 1/2 teaspoon of salt. Cut in 2 tablespoons of shortening until only small lumps remain, then stir in the cheese and milk to make a thick batter. Spoon over the top of the casserole, and spread evenly.
- Bake for 25 to 30 minutes in the preheated oven, until the top of the puff is golden brown.
04/23/2018
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