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.