I’m sharing a tasty meal for you to enjoy. It’s relatively quick and easy to make, so perfect for a midweek meal, and will feed a family when combined with fresh vegetables.
10ml vegetable oil
1 medium onion, chopped
500g minced beef
1 medium carrot, chopped
1 beef stock cube
1 Knorr herb flavour pot
15ml Bisto gravy powder
175g self raising flour
175g self raising flour
0.25ml Colemans mustard powder
25g butter, cubed
25g Parmesan cheese, grated
50g Cheddar cheese, grated
2 eggs, beaten
Oven temperature: 200°C
1. In a saucepan, heat the oil gently and add the onion. Cook until starting to soften, but not brown.
2. Add the minced beef and cook until browned.
3. Add the chopped carrot and stir through.
4. Dissolve the stock cube in 100ml boiling water and add to the saucepan along with the Knorr flavour pot.
5. Bring to the boil, then reduce the heat and cook for 15 minutes until the carrots are softened.
6. To make the cobbler (scone) topping, in a large bowl place the flour and mustard powder and stir together to combine.
7. Add the cubed butter and, using your fingers, rub the butter into the flour until it resembles breadcrumbs.
8. Stir in the cheeses.
9. Beat the eggs and add approx 2/3 of these to the flour and butter mixture. Combine with a fork until it starts to bind together, then knead gently until it forms a ball, adding more egg as required.
10. Turn the cobbler mix out onto a floured surface and gently roll out to a thickness of about 1cm.
11. Using a 5cm circular cutter, cut out as many rounds as you able to get from the mixture, re-forming and rolling as required. Set aside briefly whilst you thicken the minced beef.
12. Mix the Bisto and cornflour together and add cold water to mix to a runny paste, the consistency of single cream.
13. Increase the heat under the mince and return to the boil.
14. Add the Bisto and cornflour mixture and stir constantly until thickened. It is essential that you continue to stir this whilst it thickens or you will get a lumpy gravy!
15. Season to taste.
16. Transfer the mince to a heatproof dish and top with the cobbler rounds, overlapping as required.
17. Brush the top of the cobblers with the remaining beaten egg and transfer the dish to the oven.
18. Bake for 20 minutes, until the cobblers are browned.
19. Serve with plenty of freshly steamed vegetables.