- Heat oil in your casserole, brown mince well then set aside, reserving any fat. Place all diced veg and garlic in the same pot and cook until soft and turning golden brown.
- 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.
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