Minced Steak Cobbler
Minced Steak Cobbler
- Serves: 4
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.
INGREDIENTS
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
METHOD
- 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
Shop the ingredients...
-
Minced Steak
-
Beef Rib Trim
-
Jumbo Cod Fish Fingers
TOTAL:
£0
