Meaty Fennel and Mushroom Casserole

Pre-heat oven to: 170°C/325°F/Gas 3
Time in oven: 2 – 2.5 hrs in total
Serves: 3-4


1 lb/450g lean beef, lamb or pork, cubed
1 onion, cut into chunks
2 cloves garlic, crushed
5 oz/150g button mushrooms
1 fennel, cut into wedges
2 tblsp redcurrant jelly, or apple sauce if using pork
¼ pt/150ml red wine, or white if using pork
¾ pt/425ml stock
6 oz/175g ready-made garlic bread loaf, cut into slices


1. Place all ingredients, except garlic bread, in large casserole dish.
2. Mix well, cover and place in oven for approximately 11/2 – 2 hours, until meat is tender.
3. If sauce requires thickening stir in 1 tsp cornflour mixed with 2 tblsp cold water and allow casserole to simmer for 5 minutes.
4. Remove casserole lid, arrange garlic bread slices on top and return to oven for a further 15 minutes.
5. Serve with steamed cabbage and mashed potato.

Margaret MacAulay, Cross, Ness, Lewis.