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- Serves 4
- PREPARATION TIME 30 MINS
- COOKING TIME 1½ HOURS
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- 440g Minced Steak2 tbsp olive oil1 large onion, finely diced2 celery sticks, finely diced or sliced
- 2 medium carrots, finely diced
- ½ small swede, finely diced
- 2 cloves garlic, finely diced
- 1 tin chopped tomatoes
- 450ml beef stock
- 2 bay leaves
- salt and freshly ground black pepper!For the scones (makes 12)
- 175g self-raising flour
- salt and freshly ground black pepper
- 1 tsp mustard powder
- 50g butter
- 2 tbsp fresh thyme leaves, finely chopped (alternatively rosemary, parsley or chives, finely chopped)
- 75-100ml milk
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- 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.
- Because of the cobbler, this dish is best eaten fresh. Let it stand for 5 minutes first, as you would scones!
- Serve with a side of Cauliflower Cheese.
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