• 1lb/500g shin of beef

• 1 large onion

• 1 large carrot

• 4oz/100g tinned red kidney

• beans

• 1 pint/ml beef stock 

• salt and pepper

• 8oz/225g Cream flour

• 3  teaspoons baking powder

• 1oz/25g Irish butter

• 1 teaspoon mixed dried herbs

• 1/4 pint/125ml milk

Cut the beef into 1in/2.5cm cubes and put it in a deep casserole. 
Peel and slice the onion and carrot. Rinse the kidney beans in a sieve and add them to the beef. Pour on the beef stock, season with salt and pepper and cover the casserole.
 Cook in a moderate oven(325F/160C gas mark3) for 2 1/2 hours.
 Sift the flour and baking powder into a bowl. Rub in the margarine, stir in the herbs and mix to a soft dough with the milk. Roll out on a floured board and cut into rounds. 
Arrange on the casserole overlapping the scones around the edge and bake them in a hot oven (450F/230C gas mark 8) for about 8 minutes or until they are golden and rise. serve with 3oz/75g of any green vegetable.

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