1/2 lb. ground beef
1/2 lb. ground lamb
1 sm. onion, finely chopped
1/2 sm. green pepper, finely chopped
1 stalk celery, finely chopped

Fry meat with vegetables until cooked; drain fat. Place mixture in casserole. Keep warm.

In a skillet, saute mushrooms in butter until soft. In a saucepan, make a roux by combining 4 tablespoons butter with flour. When thickened, add stock and wine. Whisk over medium-high heat until thick. Add mushrooms. Season to taste. Pour over meat mixture in casserole. Stir together. Keep warm. Serves 4.

MUSHROOM GRAVY:

1/2 c. mushrooms, sliced
4 tbsp. butter, plus extra for sauteing
4 tbsp. flour
2 c. beef stock
1/4 c. red wine
Salt and pepper