• Recipe

    Eddie McDonald

    Minced Steak Cobbler

     
    • Serves 4
    • PREPARATION TIME 30 MINS
    • COOKING TIME 1½ HOURS
  • Ingredients
     
    • 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
  • Method
     
    1. Heat oil in your casserole, brown mince well then set aside, reserving any fat.
    2. Place all diced veg and garlic in the same pot and cook until soft and turning golden brown.
    3. Return mince to the pan with tomatoes, stock, bay leaves, and seasoning. Bring to the boil, then simmer for 60 -75 minutes, stirring occasionally.
    4. For the cobbler topping, place flour, seasoning and mustard in a bowl, rub in the butter and mix in the thyme.
    5. Add milk to make a stiff dough. Knead lightly and roll to 1cm thick. Cut into 5cm ‘scones’.
    6. 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.
    7. Because of the cobbler, this dish is best eaten fresh. Let it stand for 5 minutes first, as you would scones!
    8. Serve with a side of Cauliflower Cheese.
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