Beef and Swede Cobbler with Cheddar Scones

• 1 tbspolive oil
• 450gbeef mince
• 1large onion, finely chopped
• 250gcarrots, cut into small dice
• 500gswede, peeled and cut into 1.5cm dice
• 200gcourgette, coarsely grated
• 2garlic cloves, finely grated
• 2 tbsptomato purée
• 1 tspdried thyme
• 1 tbspWorcestershire sauce
• 450mlbeef stock
• 150gfrozen garden peas
• fine salt, to taste
• black pepper, to taste
• 200gplain flour
• 2 tspbaking powder
• 60gcold butter, diced
• 90gmature Cheddar, coarsely grated
• 120mlmilk

Method

1. 1Heat the oven to 200°C fan. Put a large ovenproof casserole or deep sauté pan over a medium-high heat with the olive oil.
2. 2Brown the beef mince in two batches for 12 minutes until deeply coloured, steaming hot throughout and no pink remains. Break it up with a wooden spoon, then scoop it onto a plate.
3. 3Add the onion, carrots, swede and courgette to the same pan. Cook for 8 minutes until the vegetables are glossy and starting to soften, scraping up the browned bits from the base.
4. 4Stir in the garlic, tomato purée, thyme and Worcestershire sauce for 1 minute until the purée darkens slightly. Return the mince to the pan, pour in the stock, season with black pepper and salt, then simmer uncovered for 30 minutes until the swede is tender and the gravy is thick enough to coat the mince.
5. 5While the filling simmers, put the flour, baking powder and a pinch of salt in a bowl. Rub in the butter with your fingertips until it looks like coarse crumbs, then stir through the Cheddar.
6. 6Pour in the milk and bring the dough together with a fork until there are no dry patches. Tip it onto a lightly floured board, press it into a 2cm-thick round and cut into 8 small scones. Do not knead it or the scones will be tough.
7. 7Stir the peas through the filling until evenly distributed. Arrange the scones over the surface, leaving small gaps so the steam can escape.
8. 8Bake for 25 minutes until the scones are risen, deeply golden and the filling is bubbling at the centre. Leave for 10 minutes until the gravy settles and stops bubbling furiously before spooning into bowls.

Per serving

kcal

871

protein

37.6g

fibre

9.7g

carbs

71.6g

fat

49.4g