Savoury Mince Cobbler
An proper retro classic, this recipe will take you right back. Minced meats, onions, vegetables and stock create a wonderful stew, topped with cheesy scones. Easy and economical
Equipment
- Large casserole with lid that can be used on the stove
- Large bowl
- Pastry Brush
Ingredients
- 3 tbsp olive oil
- 2 medium onion peeled and finely chopped
- 3 cloves garlic peeled and finely chopped
- 450 g minced beef
- 150 g minced pork
- 1 large carrot peeled and diced
- 1 large parsnip peeled and diced
- 50 g celery finely sliced
- 3 tbsp plain flour
- 2 cube beef stock or stock pots
- 600 ml cold water
- 2 tbsp tomato puree
- 2 tbsp Worcestershire sauce
- 1 tbsp pomegranate molasses
- 1 sprig fresh thyme leaves only
- 1 tsp dried tarragon
- 1 tsp dried oregano
- 1 tsp dried basil
- 100 g frozen peas
- 250 g self-raising flour
- 80 g butter cold, cut into cubes
- 8 tbsp milk plus a little for washing
- 120 g cheddar cheese grated
Instructions
- Heat the casserole over a low heat. Add in the oil, then the onions and gently fry until softened and beginning to colour. Add in the garlic, and cook for another two minutes.
- Turn up the heat to medium, then add in the minced beef and pork. Break the mince up with the back of a wooden spoon, and keep stirring until browned all over.
- Add the carrot, parsnip and celery and continue to cook out for a couple more minutes.
- Pre-heat oven to 180C, 160C fan, gas mark 4.
- Sprinkle over the flour, and cook for about a minute out. Sprinkle in the stock cubes or pots, then gradually add the water a little at a time, stirring throughout, to avoid lumps.
- Add in the tomato puree, the Worcestershire sauce, the molasses, and then all of the herbs. Simmer for a couple of minutes, then put the lid on and place in the oven to cook for 30 minutes.
- Rub the flour and butter together in a bowl until it resembles breadcrumbs. Add the milk, a little at a time, until it comes together to form a soft dough. Fold in 80g of the grated cheese.
- Shape into a large ball, then flatten out into a circle. Cut into six wedge sections.
- Remove the casserole from the oven. Remove lid, and stior through the frozen peas. Then arrange the scones on top of the mince filling. Brush over the tops of the scones with milk, then sprinkle over remaining cheese.
- Return to the oven uncovered for final 25 minutes.
Nutrition
Calories: 739kcalCarbohydrates: 49gProtein: 31gFat: 46gSaturated Fat: 20gTrans Fat: 1gCholesterol: 123mgSodium: 664mgPotassium: 734mgFiber: 5gSugar: 7gVitamin A: 2820IUVitamin C: 17mgCalcium: 256mgIron: 4mg
Tried this recipe?Let us know how it was!