Minced Beef Cobbler
Over a year ago
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Ingredients
- 500g extra lean beef mince
- 1 onion, finely chopped
- 140g baby chestnut mushroooms
- 2tbsp plain flour
- 500ml beef stock
- 1tsp worcestershire sauce
- 140g self-raising flour
- 1tbsp chopped thyme
- 4tbsp low-fat natural yoghurt
- 140g frozen peas
Accompaniment
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Method
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1
1. Heat oven to 180C/gas 4. Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.
2. Meanwhile, to make the cobbles, mix the self-raising flour and tyhme together in a bowl. Stir in the yoghurt with enough cold water to form a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm and cut into 12 pieces.
3. Stir the peas into the mince mixture then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown.
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