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A traditional classic, the minced beef cobbler. Brimming with soft and tasty vegetables and minced beef with a light cobbler topping, this homely beef cobbler is full of hearty flavour.
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- Serves 4
- Preparation time 30 mins
- Cooking time 1½ hours
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- 440g Minced Steak
- 2 tbsp Olive Oil
- 1 large Onion, finely diced
- 2 Celery Sticks, finely diced or sliced
- 2 medium Carrots, finely diced
- ½ small Swede, finely diced
- 2 Garlic Cloves, finely diced
- 1 tin Chopped Tomatoes
- 450ml Beef Stock
- 2 Bay Leaves
- Salt and Pepper
- For the scones (makes 12):
- 175g Self-Raising Flour
- Salt and 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 dish, 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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