Return mince to the pan with tomatoes, stock, bay leaves, and seasoning. Bring to the boil, then simmer for 60 -75 minutes, stirring occasionally.
For the cobbler topping, place flour, seasoning and mustard in a bowl, rub in the butter and mix in the thyme. Add milk to make a stiff dough. Knead lightly and roll to 1cm thick. Cut into 5cm ‘scones’.
Brush scones with milk, arrange on top of casserole and cook uncovered in a preheated oven (220°C/Fan 200°C/Gas 7) until golden brown.
Because of the cobbler, this dish is best eaten fresh. Let it stand for 5 minutes first, as you would scones!
Goes great with Cauliflower Cheese
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