Recipe Book/Europe/United Kingdom

Savoury Mince Cobbler

Serves: 6

Cooking: 35-40 minutes

Preparation: 35-40 minutes

calorie count: 496kcal per serving

Ingredients:

15ml/1 tbsp

vegetable oil

1 large

onion, peeled and chopped

1 clove

garlic. peeled and crushed

550g/1¼lb

fresh lean minced beef

15ml/1 tbsp

plain flour

15ml/1 tbsp

tomato purée

5ml/1 tsp

Worcestershire sauce

200g/7oz

can tomatoes

1

bay leaf

75g/3oz

garden peas

100g/4oz

carrot, cubed

to taste

freshly ground black pepper

Scone Topping

75g/3oz

margarine

350g/12oz

plain flour

15ml/1 tbsp

baking powder

2 tbsp

chopped chives

225ml/7½floz

milk

1

egg, beaten

Method:

Heat the oil in a frying pan. Sautée the onion and garlic for 2-3 minutes until soft.

Add the meat and fry, stirring until browned.

Stir in the flour, tomato purée, Worcestershire sauce, tomatoes with juice, bay leaf, stock, peas and carrots. Bring to the boil, stirring occasionally, then simmer for 20 minutes.

Season with plently of freshly ground black pepper and transfer to an oven-proof dish or casserole.

Scone Topping:

put the flour and baking powder into a mixing bowl. Rub in the margarine with fingertips until the mixture resembles fine breadcrumbs. Add the chives and mix to a smooth dough with the milk.

Knead lightly and roll out to 12mm/½ inch thickness. Cut into rounds with a scalloped pastry cutter. Arrange around the edge of the casserole on top of the mince filling.

Brush with beaten egg and bake in a pre-heated oven Gas Mark 8/230°C/450°F for 7-10 minutes or until the scones have risen and turned a light, golden brown.

Vegetarian alternative: Replace the meat with root vegetables and lentils and the beef stock with vegetable stock.