Directions

1. Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan and fry the beef for a few minutes. Add the onion and fry for 5 minutes, stirring, until the meat is browned and the onion softened. Stir in the flour, then mix in the stock, tomato purée, Worcestershire sauce, horseradish sauce and salt and pepper. Bring to the boil, stirring. Transfer to a casserole dish large enough to hold the stew and scone topping. Cover the dish and cook in the oven for 2 hours or until the meat is tender. Meanwhile, make the topping. Put the flour, a little salt and pepper and butter into a mixing bowl and rub in the fat until you have fine crumbs. Stir in the cheese, then add nearly all the egg, keeping just enough back to glaze the top. Gradually stir in enough milk to mix to a soft, but not sticky, dough. Knead very lightly then roll out on a lightly floured surface until a little smaller than the top of the casserole dish. Remove the lid, stir in the mushrooms then cut the scone topping into eight pieces. Arrange on the meat in a single layer and brush with the remaining egg. Cook, uncovered, for 20-25 minutes until the topping is well risen and golden. Spoon onto warmed plates and serve with peas, if using.